2 c. lukewarm water
2 cakes or 2 pkgs. dry yeast
1/2 c. sugar
1 1/2 tsp. salt
1/4 c. shortening
1 egg
6 1/2 c. flour

Crumble yeast or dissolve dry yeast in water in a large bowl. Stir in sugar, salt and shortening. Stir in 1 egg. Beat in 3 cups flour with spoon until smooth. Work in by hand an additional 3 1/2 cups flour. (Half of the flour may be whole wheat; 1 cup oatmeal may be substituted for 1 cup flour.) Place dough in large greased bowl, cover with lid or greased wax paper and refrigerate (as little as 1 hour or even overnight). When ready to bake, form dough into balls and let rise until double. Bake at 400 degrees for 7-10 minutes. Makes 2 dozen.