2 pkgs. dry yeast
2/3 c. sugar, divided
1 c. warm water (108 to 115 degrees)
1 tsp. salt
1/2 c. butter, soft
1/2 c. shortening
1 c. boiling water
2 eggs, beaten
6 to 7 c. flour, divided

Dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand 5 minutes. Combine remaining sugar, salt, butter and shortening in a large bowl. Add boiling water, stirring until butter and shortening melt. Cool slightly. Add dissolved yeast. Add eggs and 3 cups flour, beating at medium speed with mixer until well-blended and smooth.

Gradually stir in enough flour to make soft dough. Place in well- greased bowl turning to grease top. Cover and let rise 1 to 1 1/2 hours until doubled in bulk. Punch down, turn dough onto 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 until doubled in bulk. Bake at 325 degrees for 20 to 25 minutes or until golden brown. Yield: 3 dozen.