Eulene Roberts' Rolls - cooking recipe

Ingredients

2 pkg. yeast
1 egg
2 c. lukewarm water
7 c. flour, sifted
3 Tbsp. melted shortening
1 tsp. salt
1/2 c. sugar

Preparation

Dissolve yeast in water.
Set aside.
In large bowl, beat egg.
Add yeast and water.\tThen add half of flour mixed with salt and sugar.\tAdd melted shortening.\tThen rest of flour mixture. Let rise double in bulk.
Make out rolls 2 hours before baking and let rise.
(Cover tightly and this dough can be left in refrigerator for 3 days if you want to use only part of it.)
Bake 15 minutes at 350\u00b0.