Dough can be kept up to one week in the refrigerator and used when you wish. So whether you want 4 rolls or 12 you are prepared!
1 package yeast
½ cup sugar
¼ cup Crisco
1 teaspoon salt
2 cups warm water
5 ½ cups flour - less or more
Dissolve yeast in 1 cup warm water
Dissolve Crisco in 1 cup hot water-let cool
In bowl beat egg, sugar and salt. Add yeast, mix with shortening then with flour.
Bake at 400 for 20 minutes–time will vary.