1 pkg. dry yeast
2 c. warm water
1 egg
1/2 c. sugar
5 c. flour
6 tbsp. Wesson oil

Place yeast in 1 cup warm water and let stand for 1 minute. Add second cup warm water and let stand for 1 minute. Stir in slightly beaten egg, salt and sugar. Blend in flour 1 cup at a time, mixing well after each addition.

Cover and let double in bulk, about 2-3 hours. Punch down and make out into rolls. Let rise a second time and bake at 400 degrees. These will keep 3-4 days in refrigerator.