"You can use this dough to make all kinds of rolls, and shapes. This will keep in the fridge up to 5 days. It mixes up quick, doesn't need alot of kneading."
1 (1/4 ounce) package
( 105F to 115F)
3 -3 1/2 cups
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, egg, salt, and half of flour; beat at low speed with an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.
Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place, free of drafts, 1 hour or until doubled in bulk, or cover and refrigerate up to 5 days. (if refrigerating, let return to room temp before proceeding).
Punch dough down, turn out onto a lightly floured surface, and knead 4 or 5 times. Shape and bake as desired.