This bread dough can be made ahead of time and kept for 4-5 days before using. It's good used as a beginner for several shapes and sizes of breads...I like to make one recipe for fresh rolls today and store for rolls in a couple of days.
HINT: For variety, make a combination of two breads, such as 1 dozen cloverleaf rolls and 1 dozen cheese crescent rolls. For smaller meals, these rolls can be cooked to a very light brown, thoroughly cooled, brushed with butter and frozen for later use.)
Dissolve the yeast in warm water in a large bowl. Mix in the shortening, then add sugar, egg, salt and 1/2 the flour; beat at low speed of electric mixer until smooth. Add enough of the remaining flour to make a soft dough. Place dough in greased bowl, turning once to grease the top. Either refrigerate covered or cover and let rise in a warm place free from drafts until doubled in size, about 1 hour. I let my dough rise in the oven with the light on, adding hot water occasionally to a pan in the bottom. If dough is placed in the refrigerator, remember that it will rise to double its size in about 8 hours. It will need to be punched down once each day. When you're ready to bake with the dough, punch it down first, fold the dough over and follow directions for one of the recipes following or shape to your own preference!
