2 pkg. rapid rise yeast
1/4 c. warm water
1/2 c. sugar
1 c. oil
1 c. boiling water
2 tsp. salt
1 c. cold water
2 eggs, beaten
6 cups bread flour OR all-purpose flour

Soften yeast in a 1/4 c. warm water. Cream sugar and oil. Add boiling water and mix well. Add salt, cold water, and eggs and mix. Add yeast. Add flour 2 cups at a time, beat well. Do not knead. Place in a greased container. Cover and put in a warm place and let rise till double in size, punch down. Punch down as many times as needed until ready to make out rolls. The dough will keep for 2 weeks in refrigerator.