Riot Of Roll Dough - cooking recipe

Ingredients

2 c. warm water
2 pkg. dry yeast
2 tsp. salt
1/2 c. sugar
2 eggs
1/4 c. margarine or shortening, softened
6 1/2 to 7 c. flour

Preparation

Measure water into large warm mixing bowl.
Sprinkle in yeast; stir until dissolved.
Add sugar, shortening or margarine, egg, salt and half the flour.
Beat until smooth.
Mix in remaining flour until dough is easy to handle.
Put in greased bowl, turning to grease top.
Cover loosely with aluminum foil.
Refrigerate at least 2 hours.
When dough rises, punch it down occasionally.
When fresh rolls are desired, remove dough from refrigerator.
Cut off amount needed and return remaining dough to refrigerator.
Dough may be kept 3 to 4 days.
Make into buns or cinnamon rolls and let rise until double in bulk.
Bake in a 350\u00b0 oven.