In a small bowl, combine the yeast with warm water and set aside until bubbly, about 10 minutes.

In a large mixing bowl, combine the hot water, salt, shortening, and sugar and mix well.

Cool to lukewarm.

Add the yeast mixture to the hot water mixture, stir, and then add the beaten egg and half of the flour.

Beat well for 3 minutes.

With a wooden spoon, stir in more of the flour, enough to make the dough easy to handle.

(It will be softer than regular kneaded dough); cover and store in the refrigerator for up to a week.

When you want to bake some dinner rolls, take out the amount of dough needed.

Shape into balls, slightly larger than golf-ball size, and put them in a greased baking pan or in greased muffin cups.

Cover and let rise in a warm place until the dough warms up and doubles in bulk, about 2 to 2½ hours.

Preheat the oven to 425° and bake for 12 to 15 minutes or until done.