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Ingredients:
1 package active dry yeast -- (1/4 ounce)
2 1/2 cups warm water -- (110° to 115°), divided
1/2 cup shortening
1/2 cup sugar
1 egg
1 1/2 teaspoons salt
7 cups all-purpose flour

Directions:
In a bowl, dissolve yeast in 1/2 cup water; set aside. In a mixing bowl, cream shortening and sugar. Add egg, salt, 4 cups flour, yeast mixture and remaining water; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 8 hours or overnight. Punch dough down and divide into thirds; shape each portion into 12 rolls in desired shape. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 400° for 12-14 minutes or until lightly browned.

Yield: 3 dozen

Diabetic Exchanges: 1-1/2 starch, 1/2 fat.