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1 c. shortening
3/4 c. sugar
1 1/2 tsp. salt
6 c. unsifted all-purpose flour
1 c. boiling water
2 eggs, beaten
2 pkgs. dried yeast
1 c. warm water

Pour boiling water over shortening, sugar, and salt. Blend and cool. Add eggs. Dissolve yeast in warm water and add to the above mixture. Gradually add flour and mix well by hand. Cover with plastic wrap and refrigerate for at least 4 hours.

Make into small balls and place 3 in each cup of a well-greased muffin pan. Cover and let rise 2-3 hours. Bake at 425 degrees for 10-12 minutes.

Dough keeps 7-10 days in the refrigerator. Use as needed. Makes 2 1/2 dozen rolls.

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