½ cup lukewarm water with 2 packages of dry yeast sprinkled on top and gently stirred
2 cups all purpose flour plus additional 2½ cups all purpose flour
Scald milk (115 degrees, can be done in the microwave).
Add and stir in sugar, salt and shortening. Cool this mixture while the yeast is dissolving and beginning to grow in the warm water. (This may take 5 to 10 minutes). Add yeast and water to milk and shortening mixture. Add in and stir 1 egg and 2 cups of all purpose flour until smooth. Mix in the additional 2 ½ cups of all purpose flour.
Knead dough until it springs back to the touch and is smooth on the outside.
Place dough in greased bowl and brush the top lightly with melted shortening or spray with non-stick vegetable oil.
Cover and store in the refrigerator at least 2 hours or until ready to use. Dough can be stored four or five days in the refrigerator.
Cut the amount of dough needed and punch it down and form into rolls. Place rolls in greased pan.
Bake at 350 degrees until golden brown. Time may vary from 12 to 20 minutes.
Adapted from an old Fleishmann’s Yeast recipe book.