2 pkg. dry yeast
2/3 c. sugar, divided
1 c. warm water (105 to 115 degrees)
1 tsp. salt
1/2 c. butter, softened
1/2 c. Crisco shortening
1 c. boiling water
2 eggs, beaten
6-7 c. all purpose flour, divided

Dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand about 5 minutes. Combine remaining sugar, slat, butter, and shortening in large bowl. Add boiling water, stirring until butter and shortening melts. Cool slightly. Add dissolved yeast, stirring well.

Add eggs and 3 cups flour beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a well greed bowl turning to grease top cover and let rise in a warm place (85 degrees) free from drafts 1 1/2 hours or until doubled in bulk. Punch dough down turn out into a well floured surface and knead several times. Shape into 2 inch balls and place in 3 greased 9 inch round pans.

Cover and let rise in warm place (85 degrees) free from drafts 30-40 minutes or until doubled in bulk.

Bake at 375°F until the rolls are golden brown and light in weight, about 20-25 minutes. They will sound hollow when tapped on the bottom. Remove from oven and allow to cool for 20 minutes before serving.