Everlasting Rolls - cooking recipe

Ingredients

3 pkg. active dry yeast
3 c. flour (all-purpose)
1/2 c. sugar
3 c. water (120~ to 130~)
1/2 c. shortening
1 tsp. salt
1 egg, well beaten
5 c. flour (all-purpose)

Preparation

Mix well together the yeast, sugar and 3 cups flour.
Add hot water and mix until yeast is dissolved.
Add shortening, salt and egg beaten well.
Add remaining flour, 1 cup at a time.
Knead until elastic.
Place in lightly greased bowl, turning to grease all surfaces (or dough may be refrigerated at this point in tightly covered container; when used, knead down, make into rolls while still cold, raise and bake.
Dough may be kept about 1 week).
Allow dough to raise to double; punch down.
Shape into loaves of bread or dinner rolls.
Let rise again; bake at 375\u00b0 until golden brown and sounds hollow when tapped on top.
Remove from oven and brush top with butter.
Dump from pan immediately and cover with towel until cool.
I wrap in foil, freeze and rewarm the amount I want for each meal.