2 pkg. dry yeast
2 c. warm water
1/2 c. sugar
2 tsp. salt
6-7 c. flour
1 egg
1/4 c. cooking oil

Add yeast to warm water, stirring until dissolved. Add sugar, salt, and 1/2 of flour. Mix well. Add egg and oil. Mix well. Gradually add enough of remaining flour to form fairly stiff dough. Cover with damp cloth. Dough may be stored in refrigerator up to 5 days. (Dampen cloth each day to keep crust from forming.) About 2 hours before baking, pinch off necessary amounts of dough and shape into rolls. Return remaining dough to refrigerator. Cover rolls and let rise until double, about 1 1/2 hours. Bake in greased pan at 400 degrees for 15 minutes or until done. Makes about 28 rolls.