6 c. Gold Medal flour
3 tsp. salt
4 tbsp. sugar
4 tbsp. Crisco shortening
2 c. warm water
1 pkg. yeast

Mix yeast and warm water; set aside. Mix flour, salt, sugar together; add shortening and mix well. Add water and yeast; knead until elastic in texture. Punch down.

Make rolls; let rise again. Bake in 400 degree oven until brown. Left over dough can be refrigerated up to 1 week.