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2 c. warm water
2 pkgs. yeast
1/2 c. sugar
2 tsp. salt
6 1/2 - 7 c. flour (all-purpose or bread)
1/2 c. shortening
1 egg

Put water, yeast, sugar, salt, and half of the flour in mixing bowl.
Beat 2 minutes. Add shortening and egg and beat 2 minutes. Stir
in the remaining flour; not necessary to knead. Put into
refrigerator at least 2 hours or overnight before putting down into
rolls to rise. When doubled (2-3 hours), bake at 400 for 20-25
minutes. Note: For whole-wheat rolls, use half whole-wheat flour.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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