5 tea yeast
2 cups warm water
1/2 cup sugar
2 tea salt
1 egg
1/2 cup melted shortening or oil
6.5 - 7 cups of flour
Combine yeast with 1/2 cup of water, sugar, & salt. Let stand 10 minutes. Add the rest of the water, egg, and oil. Mix thoroughly by hand. Gradually mix in flour about 1 cup at a time until it is all incorporated. (I have found it doesn't have to be slow, and toward the end it is easier to mix with my hands.)
Place dough in a greased bowel and turn dough over to coat with oil. Cover with plastic wrap and place it in the refrigerator. When done pinch of balls half the size you want your rolls to be. Place in greased pan and cover with plastic and let them rise until almost doubled. Bake at 350 degrees until brown.
If using dough immediately do not refrigerate, just proceed as listed above. Will keep for several days in the refrigerator, just punch down occasionally.
Side note: the dough is also good for cinnamon rolls, and home made "hot pockets"
