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2 packages instant yeast
1/3 cup warm water (110 degrees)
1/4 cup sugar
6 cups flour
1/3 cup vegetable shortening
Add yeast and sugar to warm water. Set aside to proof yeast. Mix dry ingredients and then slowly fold in vegetable shortening. Add proofed yeast and mix well. Knead dough at least six times and then place in greased bowl in refrigerator. Store in refrigerator overnight. Remove from bowl and punch down dough on floured surface. Let stand for 15 minutes. Portion rolls and place on oiled baking sheet. Bake in oven at 425 degrees for 15 to 20 minutes or until golden brown. Brush with melted butter and serve. | 