Gillum House Rolls

2 packages active dry yeast (2 Tbls bulk yeast)

2 cups very warm water

½ cup sugar

¼ cup unsweetened applesauce (or softened shortening)

1 egg

6 ½ to 7 cups all-purpose flour

In a large bowl put 2 cups hot tap water. Add yeast and sugar. When the yeast starts to clump and “bubble” Add the egg and applesauce (shortening). Then add 3 cups flour and mix well. Add the remaining flour 1 cup at a time, mixing after each addition until dough is easy to handle. Cover with waxed paper and then with a damp (not wet) cloth. Put into the refrigerator. (If the cloth is kept damp, the dough will be good in the refrigerator for 4 to 5 days  if it lasts that long.)

When ready to use, shape rolls and place in pans to raise, covered about an hour prior to baking. Pre-heat oven to 425 F. Bake 15 minutes until golden brown. Brush tops with butter and serve.