1 c. boiling water
2 sticks butter (1 c.)
2/3 c. sugar
1/2 tsp. salt
3 pkg. dry yeast
1 c. warm water, not leftover boiling water
2 eggs
6 c. all purpose flour

In large mixing bowl, pour boiling water over butter, sugar, and salt. Let cool.

Dissolve yeast in warm water. Beat in eggs. Add to cooled butter mixture; beat in flour thoroughly. (You will have to knead in the last of the flour.) Cover. Let rise in refrigerator overnight. Shape two hours before baking at 425 degrees about 12 minutes.

Yields 60 rolls. Do not mix on a damp, rainy day.