---------- Recipe via Meal-Master (tm) v8.05
       Title: Grandma’s Rolls
  Categories: Breads
       Yield: 36 servings
   3 1/2 c  Self-rising flour; (3 1/2
            -to 4)
       1    Active dry yeast
       3 tb Warm water
       1 c  Lukewarm water
            ; (110 to 115 degrees)
       6 tb Shortening
     1/3 c  Granulated sugar
       1    Egg; well beaten
   Recipe by: St. Louis Post-Dispatch 3/31/97
   Sift flour into a medium bowl. In a large bowl, dissolve
   the yeast in warm water. Add lukewarm water, shortening,
   sugar and egg.
   Slowly add the flour, blending well (shortening will be
   incorporated into the dough as you mix). Dough will form a
   slightly sticky ball and pull away from sides of bowl.
   Cover bowl with plastic wrap and refrigerate overnight.
   The next day, shape the dough into rolls; place on two
   jelly-roll pans or in two 9-inch round cake pans.
   Cover with clean kitchen towels and let dough rise in a
   warm place until doubled, about an hour.
   Bake in a preheated 350-degree oven until lightly browned
   on top, 10 to 14 minutes for rolls on jelly-roll pans,
   about 18 minutes for rolls in cake pans.
   Yield: 3 dozen rolls.