1 3/4 c. fat (Crisco)
1 c. boiling water or 1 c. scalded milk
2 eggs, beaten
1 3/4 c. sugar
2 tsp. salt
1 c. cold water
2 cakes yeast
1/2 c. water
7 1/2 c. sifted flour

Combine shortening and boiling water. Stir until shortening is melted. Add salt and sugar. Beat eggs until frothy; beat in cold water. Soften yeast in lukewarm water. Combine cool fat mixture, eggs and yeast; add flour. Knead until glossy. Put in greased bowl; cover and chill overnight. Shape; let rise and bake as for standard rolls.

Makes 36.

Can make cinnamon and pecan rolls from this dough.