5 c. self-rising flour
1 1/2 c. water
1 pkg. yeast
1/4 c. sugar
1/2 c. shortening

If baking immediately, dissolve yeast in water. If storing for later use, dissolve yeast in 1/4 cup warm water and use cold water for the other 1 1/4 cups.

Sift flour and sugar together; cut in shortening. Add yeast and water; stir moist dough until elastic like strands are formed. Place dough in greased bowl and cover. For immediate baking, let dough rise for 30 minutes. For later baking, place in refrigerator immediately. Smooth dough gently, then roll out. Cut and shape rolls; place in a greased pan. Cover with warm, damp cloth and let rise 45 minutes or until double in size. If desired, brush with melted butter before rising. Bake in preheated oven (450 degrees) for about 10 to 15 minutes until brown.