1 pkg. dry yeast
1/2 tsp. sugar
1 tbsp. Sweet 10
1/2 c. water
2 c. skim milk
1/2 c. oil
1 egg, beaten
8 c. flour
1/2 tsp. salt

Dissolve yeast and 1/2 teaspoon sugar in 1/2 cup water. Let stand 45 minutes. Blend beaten egg, sweet 10, salt, milk, add yeast mixture. Add flour 1 cup at a time, turn dough out and knead until smooth and elastic, put back in bowl and cover. Let rise until doubled in bulk. Shape into rolls place in pans. Let rise again until doubled in bulk. Bake at 400 degrees for 15 minutes. Dough will keep in refrigerator up to 1 week use as needed.

Makes 5 to 6 dozen rolls.

Boy this is a life saver if you have some on hand when company pops in unexpected and stays for dinner or supper what ever the case may be.