1 cake yeast or 1 pkg. dry yeast
1/2 c. sugar
2 c. lukewarm water
3 tbsp. melted shortening
1 egg
7 1/2 c. plain flour
1 tsp. salt

Crumble yeast in bowl, add sugar, salt and water. Add beaten egg. Sift flour before measuring. Add 1/2 of flour and beat well, then add melted shortening, then remaining flour. Let rise to double its bulk. Punch down and cover tightly and place in refrigerator. 2 or 3 hours before baking remove desired amount and make into rolls. Let rise to double its bulk in greased pans. Bake in hot oven, when beginning to brown grease tops with butter and return to oven until down about 10 minutes.