Categories: Breads 
      Yield: 6 servings 
  
      1    Cake dry yeast                      6 tb Sugar 
           OR 1  cake compressed yeast         2 c  Lukewarm water 
      1    Egg, well beaten                    3 tb Melted shortening 
      2 ts Salt                            6 1/2 c  Flour 
  
  Soften yeast in lukewarm water.  If dry yeast is used combine the sugar, 
  yeast, and water and allow to stand in a warm place 1 1/2 hours. If 
  compressed yeast is used allow to stand in lukewarm water 5 minutes. Add 
  salt, egg, sugar, if sugar has not already been added, and shortening. Mix 
  well.  Add flour, a little at a time, beating thoroughly after each 
  addition until dough is stiff enough to knead. Knead on lightly floured 
  board until the dough is smooth and elastic. Cover dough with a warm, damp 
  cloth.  Set in a moderately warm place and allow to stand 2 hours. Work 
  down, cover closely with waxed paper, and place in the refrigerator 
  overnight.  If baking rolls for luncheon or dinner, remove desired portion 
  of dough from the refrigerator and allow about 2 hours to warm to room 
  temperature and become light.  Form into rolls. Cover and let rise until 
  treble in bulk.  Place on well-oiled baking sheet. Bake in hot oven (450Ü 
  F) about 15 minutes. This dough will keep for 1 week or 10 days in a 
  refrigerator if it is worked down each day to prevent its becoming too 
  light.  The dough should be kept closely covered with waxed paper to 
  prevent a crust from forming over the surface. 32 rolls. The Household 
  Searchlight - 1941