1/4 c. sugar
1 tsp. salt
3 tbsp. Crisco
1 c. lukewarm water
1 pkg. yeast
1 beaten egg
3 1/2 to 4 c. flour

Dissolve yeast, sugar, and Crisco in warm water. Add salt and beaten egg. Beat in 2 cups flour. Beat well and then add remaining flour, a little at a time, until a soft dough forms. NO NEED TO KNEAD. Place in a greased bowl; cover and refrigerate. May keep in refrigerator as long as 5 days and bake a few rolls at a time. Shape as desired. Let rise about 3 hours after shaped. Bake at 425 degrees for 20 minutes.