3 1/2 c. flour
1 pkg. dry yeast
1 1/4 c. milk
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
1 egg

Combine 2 cups flour and yeast in large mixer bowl. In saucepan, combine and heat milk, sugar, salt, shortening until warm. Shortening does not have to melt. Add to dry ingredients, along with the egg. Beat at low speed for 1/2 minute to blend. Scrape bowl and beat for 3 minutes on high speed.

By hand stir in enough of remaining 1 1/2 cups flour to make a soft dough. Put in greased bowl, cover and let rise until double - 1 to 1 1/2 hours. Put out on floured surface and either shape into rolls or roll dough out to 1/2 inch thick and cut with biscuit cutter. Place on greased baking sheet and let rise again until double, about 40 minutes. Bake at 325 degrees for 10 to 15 minutes. Do not brown. Cool, wrap and freeze. When ready to use, thaw and bake in 450 degree oven for 5 to 10 minutes until golden brown. Makes 28 to 30 rolls.