2 c. warm water (not hot, 110-115 degrees)
2 pkgs. active dry yeast
1/2 c. sugar
2 tsp. salt
1/4 c. soft shortening
1 egg
6 1/2 - 7 c. flour

Mix until dough is easy to handle. Do not knead. Place greased side up in greased bowl. Cover with damp cloth; place in refrigerator. About 2 hours before baking, shape dough into rolls. Cover and let rise until double, 1 1/2 to 2 hours. Heat oven to 350 degrees. Bake 12 to 15 minutes.