2 pkg. yeast
1/2 c. sugar
1/4 c. warm water
1/2 c. shortening (I use butter)
1 c. warm water
3 beaten eggs
4 1/2 c. flour
2 tsp. salt

Dissolve yeast in 1/4 cup warm water. Cream sugar and butter (or shortening, Crisco, etc.). Add water, eggs and yeast. Stir in flour and salt. Let stand covered in refrigerator overnight.

3 hours before wanting to bake, roll out thin like a jelly roll and spread with softened butter. Then roll up starting on the long side. Cut into 1/2 inch pieces. Dip pieces in melted butter and place buttered side up in greased muffin tins. Let rise 3 hours. Bake at 400 degrees for 10 minutes, approximately 24 rolls.

These are wonderful light rolls. They can be made on Saturday night, rolled out Sunday morning and be ready to bake when you get home. If all the dough isn't needed, 1/2 can stay in the refrigerator for 2 days without hurting rolls.