1 c. shortening
3/4 c. sugar
3/4 cake yeast
2 beaten eggs
Butter, softened
1 c. boiling water
1 tsp. salt
1 c. cool water
6 c. flour (or more)
Filling (nut-apricot, etc.)

Combine shortening, sugar, and salt in boiling water. Stir and cool. Add the yeast dissolved in cool water, then beaten eggs and flour; knead. This dough will be sticky, but it should come off your fingers nicely. Let rest an hour or so. Roll out in large piece, depending on size of roll you want. Spread with softened butter, then spread your filling (nut, apricot, poppy seed, or cherries). Roll up; put on cookie sheet pan and let rise until double in bulk. Brush with beaten egg. Bake at 350 degrees for 25 to 30 minutes. Should make 6 rolls.