2 pkg. active dry or 2 cakes compressed yeast
2 c. warm water
1/2 c. sugar
2 tsp. salt
6 1/2 to 7 c. sifted flour
1 egg
1/4 c. vegetable oil

Soften dry yeast in warm water or compressed yeast in lukewarm water. Add sugar, salt and half the flour. Beat thoroughly 2 minutes. Add egg and oil. Gradually beat in remaining flour until smooth. Cover with damp cloth and waxed paper and place in refrigerator (this dough may be stored 3 to 4 days). Punch down occasionally as dough rises in refrigerator. Refrigerate at least 2 hours. Before baking shape into rolls and place on a greased baking sheet. Cover. Let rise 1 1/2 to 2 hours. Heat oven to 400 degrees. Bake 12 to 15 minutes. Makes 4 dozen.