2 pkgs. dry yeast
2 C. warm water
1/2 C. sugar
2 t. salt
6 to 7 C. flour
1/4 C. cooking oil
Add yeast to warm water stirring until dissolved. Add sugar, salt, and half of the flour. Mix well. Add egg and oil. Mix well. Gradually add enough of remaining flour to form fairly stiff dough. Dough will keep in the refrigerator for 5 days.
About 2 hours before baking, pinch off necessary amount of dough and shape into rolls. Return remaining dough to the refrigerator. Cover rolls and let rise until double in size.
Bake in greased pan at 400 degrees for 20 minutes or until done.
(This recipe makes good cinnamon rolls, also.)