2 pkg. dry yeast
2 c. warm water
1/2 c. sugar
2 tsp. salt
6 to 7 c. flour
1 egg
1/4 c. cooking oil

Add yeast to warm water, stirring until dissolved. Add sugar, salt and half of the flour. Mix well. Add egg and oil. Mix well. Gradually add enough of remaining flour to form fairly stiff dough.

Don't over mix. Cover with damp cloth. Dough may be stored in refrigerator up to 5 days. (Dampen cloth each day to keep crust from forming on top.) Two hours before baking, pinch off necessary amount of dough into rolls.

Cover rolls and let rise until double. Bake in greased pan at 400 degrees for about 11 minutes.