2 (1/4-ounce) packages active dry yeast or 5 teaspoons
2 1/2 cups warm water, divided
1/2 cup vegetable shortening
1/2 cup granulated sugar
1 large egg, beaten
2 teaspoons salt
7 cups all-purpose or bread flour
Dissolve yeast in 1/2 cup of the warm water (105°-115°F); set aside to proof.
In a medium bowl cream together shortening and sugar. Add egg and salt.
Add yeast mixture and remaining 2 cups warm water. Mix in enough flour, up to 7 cups, to make a soft dough. Place in a large greased bowl; turning once to coat. Cover and let rise in a warm place until doubled, about 1 hour.
Grease a baking sheet.
Form dough into rolls and place on baking sheet; cover and let rise in warm place until double, about 1 hour.
Preheat oven to 450°F. Bake rolls until golden, about 15 minutes.
makes 36.