1 cup shortening
1 cup sugar
1 1/2 tsp. salt
1 cup boiling water
2 eggs, beaten
2 pkgs. yeast (or equivalent)
1 cup cold water
6 cups unsifted all-purpose flour

Pour boiling water over shortening, sugar, salt and cool. Add eggs. Let yeast stand in cold water for five minutes then add to mixture. Add flour and blend well. Cover and place in refrigerator for at least four hours.

Note: Dough will keep for a week to 10 days and may be used as needed.

About three hours before using rolls, roll into desired shape, using extra flour. Place in greased pans to rise two hours before baking.

Bake in 425°F oven for 10 minutes.

Submitted by: Bridget Heady