2 pkgs. dry yeast
2 c. warm water or warm potato water
_ c. sugar
6_-7 c. sifted flour
1 egg
_ c. soft shortening
2 t. salt

Dissolve yeast in water (110-115degrees). Add sugar, salt and _ of the flour. Beat thoroughly for 2 minutes. Add egg and shortening. Beat and add remaining flour gradually by hand. Dough will be stiff. Mix until smooth. Cover with damp cloth, place in refrigerator. When dough rises to top of container, punch down. 2 hours before baking, cut off amount needed. Roll dough _Ò thick into oblong 12Ó wide. Spread with soft butter. Fold over in half, cut into _ strips. Shape into knots, twists, or figure eights. Brush with melted butter. Let rise until doubled in size (1-_-2 hours). Bake 12-15 minutes in 350 degrees. Twists may be brushed with butter and rolled in brown sugar for a sweet roll. Very tasty.

In my bread baking days, I baked every day except Sunday. These refrigerator rolls did well on days that perhaps someone dropped in for lunch or dinner, or children were extra hungry and we were short of bread. They were a good filler, and so handy. They did have to be watched, as even in cool surroundings, the dough rose. One might just open a door to have a gush of risen bread dough pop out!