1/2 c. lukewarm water
2 tsp. salt
1/3 c. shortening
1 egg, well beaten
2 pkg. dry or compressed yeast
1/2 c. sugar
1 c. cool water
4 2/3 c. flour

Dissolve yeast in lukewarm water. Add salt, sugar, shortening and cool water. Add egg and stir then add 2 cups of flour, stir; add 2 cups of flour, stir; then add 2/3 cups of flour. Beat well; let rise until double in bulk. Punch down. Refrigerate at least 2 hours or overnight. Shape rolls. Let rise until light. Bake at 400-420 degrees until brown.