3 pkgs. yeast
2 c. lukewarm water
6 c. bread flour, sifted
1/2 c. sugar
2 tsp. salt
1/2 c. shortening
1 egg, well beaten
1/2 stick butter, melted

Mix yeast and warm water. In large bowl mix flour, sugar and salt. Then work in shortening. Add egg, water and yeast and mix until thoroughly blended. Cover with wax paper and let rise 1 1/2 hours in warm place or until doubled in bulk. Punch down and turn onto floured board and knead well. Roll out and cut with biscuit cutter. Place in greased pans and cover with melted butter. Let rise 2 hours in warm place and bake at 400 degrees for 10-12 minutes. Makes approximately 42 rolls.

After the rolled dough has risen the first time and punched down, may be refrigerated and used as needed. These rolls freeze well up to 2 weeks. Let rise 4 hours after frozen. Always use yeast with longest expiration date.