Into 1/2 cup warm water dissolve 1/2 teaspoon sugar. Sprinkle yeast and let stand 20 minutes (1 package).

1/2 c. sugar
3/4 c. cool water
1/2 c. salad oil
1 tsp. salt
2 beaten eggs

Stir yeast after 20 minutes and beat well into the above mixture. Add 5 1/2 cups flour. Knead well (8 to 10 minutes). Smear well with shortening and set aside to rise. DO NOT COVER!

After rising to double volume, punch down. Dough may now be kept refrigerated for several days. At your leisure then, try any of the following:

"OVERNIGHT BUNS": From above dough pinch off buns, smear with shortening and let rise until morning. DO NOT COVER! Pop into 350 degree oven for 20 minutes.

"DINNER BUNS": From dough pinch off enough to roll a small ball 3/4 inches in diameter. Three in a muffin tin make super clover rolls for dinner. Do these in the morning so the buns can rise all day. Bake at 305 degrees for 20 minutes.

"CINNAMON BUNS": Roll out 1/2 of above recipe to rectangle 9 x 18 inches. Smear with melted butter, sprinkle with brown sugar, dust with cinnamon. Spread out 1/4 cup of raisins and sprinkle with chopped pecans. Roll up from the long side. Cut into 24 equal slices and place in 9 x 12 inch greased Pyrex pan. Four the short way and six the long way - fits perfectly!

Let buns rise overnight. Rise up early and put them into the 350 degree oven for 20 minutes. Frost with confectioners' sugar frosting while they are hot.