2 pkgs. yeast
1/2 c. lukewarm water
1 1/2 c. milk
1/2 c. sugar
2 tsp. salt
1/4 c. shortening
1 egg (for richer rolls, use 2 eggs)
6 1/2 - 7 c. enriched flour (sifted)

Soften yeast in lukewarm water. Scald milk and add sugar, salt and shortening. Cool to lukewarm. Add 2 cups flour. Mix thoroughly. Add egg and soften yeast. Beat well. Add enough additional flour to make a soft dough.

Turn out on lightly floured board and knead until smooth and satiny. Place in lightly greased bowl. Grease surface of dough. Cover and place in the refrigerator or let rise in warm place (80 to 85 degrees) until doubled in bulk. (About 1 1/2 hours.) Punch down.

Shape the desired amount of dough into rolls and let rise until doubled (about 45 minutes). Form the remaining dough into a ball. Grease surface lightly, cover and put into the refrigerator. Punch it down.

When wanted, remove dough from refrigerator and punch down. Mold at once in any desired shape. Or, let dough stand in warm room an hour before molding. Place in greased pan and let rise until doubled. (About one hour.) Bake at 375 degrees, 15 to 20 minutes. Yields about 2 1/2 dozen rolls.