5 c. all-purpose flour
1 c. hot water
1/2 c. sugar
1 tsp. salt
1/2 c. shortening

Into hot water, stir sugar, salt, and shortening; cool to lukewarm. 2 pkgs. dry yeast 1 or 2 eggs (I use 2), beat and add to yeast mixture

Add 1/2 of flour to the yeast mixture; beat 2 minutes with wooden spoon. Add remaining flour and beat until smooth (soft and sticky). Put into large, greased bowl. Grease dough on top with butter; cover with cloth and let rise until double in bulk on a table or counter. Punch down; put in refrigerator, covered with tea towel, and leave for 2 to 12 hours or overnight. Shape rolls, adding just enough flour to keep from sticking to hands. Brush rolls with melted butter; let rise until double in size in warm place. Bake at 350 degrees; brush lightly with butter. Cool before storing.