1 c. sugar
1/4 c. shortening
1 tsp. salt
2 c. boiling water
2 pkgs. yeast
1/4 c. warm water
1 tbsp. sugar
2 eggs, beaten
8 c. plain flour

Mix sugar, shortening, salt and boiling water together. Cool. Dissolve yeast in 1/4 cup warm water and stir in 1 tablespoon sugar. Add to cooled first mixture. Beat in eggs and 4 cups flour. Add remaining 4 cups flour and mix to make a smooth dough. Knead slightly. Shape into rolls, allow to double in bulk and bake at 425 degrees for about 20 minutes. This dough may be kept in refrigerator, covered, for a week to 10 days. A good basic dough for rolls, coffee cake or cinnamon rolls.