5 cups warm water
1 pkg. active dry yeast
1 cup sugar
1/2 to 2/3 cup butter or shortening
1 tbsp. salt
15 cups all purpose flour (more or less)

Dissolve yeast, melt shortening, add to water, sugar and salt. Stir to dissolve.

Add a small amount of flour, beat, add yeast, then remaining flour. If dough is too sticky, add a small amount of flour until dough can be easily kneaded. If dough is too dry, add a few drops of water at a time. Keep in mind that the rolls will be light and tender if as little flour as is possible is added.

Allow to rise in a cool place overnight.

In the morning, form buns and set in greased pans leaving 3/4-inch space for rising between rolls. Allow to rise in a warm place until doubled in size. This will take at least several hours, but be sure to let the rolls rise fully.

Preheat oven to 375°F.

Bake rolls until lightly golden or for 15-25 minutes (depends upon size of rolls).

For a soft crust, brush rolls with butter just before baking. For a shiny crust, brush rolls with cream or beaten egg white.

Rolls may be covered tightly and frozen when thoroughly cooled.