2 c. warm water, 105 to 115 degrees
2 pkg. active dry yeast
1/2 c. sugar
1/4 c. soft butter
1 egg
2 tsp. salt
6 1/2 to 7 c. flour

Measure water into large warm mixing bowl. Sprinkle in yeast; stir until dissolved. Add sugar, shortening, egg, salt, and half the flour until dough is easy to handle. Place in greased bowl turning to grease top. Cover loosely with aluminum foil. Refrigerate at least 2 hours. When dough rises, punch it down occasionally. Finish as directed in individual recipes.