White Sausage Rolls and Dinner Rolls

1 tbsp Salt
9 tsp Granulated Sugar
3 tbsp Shortening, Crisco
2 Tbspn Red Star, Nutritional Yeast, Vegetarian Support Formula
3 cup (8 fl oz) Water, tap
7 cup Flour, white

Mix the flour, sugar, salt, and shortening in large bowl. In a separate small bowl mix the yeast with the tap water (warm the tap water in the microwave just until it is lukewarm about 30 seconds, avoid overheating the water or you will kill the yeast) and a pinch of sugar until all the yeast is dissolved. Pour the yeast/water mixture into the dry ingredients. Knead all until smooth and elastic, adding a touch more water or flour only if necessary. Lift the dough and pour one Tbsp of vegetable oil into the bottom of the bowl. Replace the dough over oil and spin the dough to just cover the bottom of dough with the oil. Flip the dough over and cover the bowl with a towel. Let the dough rise now for one hour or until doubled in size. Punch down dough and recover, let rise again for 15 minutes.
Now, divide the dough into desired number of buns. Form the buns and place on a greased cookie sheet. Cover the sheet with a towel and let rise again for one hour.
Bake the buns at 425 degree oven for about 15 to 20 minutes or until lightly browned on outside.
Immediately butter the tops and sides of the buns and let cool completely before storing in a Ziploc baggie or freezing for future use.

Serving Size: Makes about 29 Buns depending on size you make