2 c. warm water
2/3 c. sugar
1/2 tsp. salt
2 pkgs. yeast
2 eggs
1/2 c. soft shortening
6 1/2 to 7 c. flour

Put 1/2 cup tepid water with yeast; stir. Mix flour, salt and sugar. Beat eggs with fork into yeast mixture. Add flour mixture in two sections. Mix well. Do not over work it. Cover with towel and let rise in warm place. Flour board. Make into rolls or loaf pan. Bake rolls at 350 degrees for 20-25 minutes, loaf pan 45 minutes. Can be refrigerated and used daily up to 5 days.