Melt 1 cup of Crisco in 1 cup of hot water. Let cool. Dissolve 2 packages of yeast in 1 cup warm water. Add 1/2 cup sugar, 1 teaspoon salt and 2 beaten eggs. Mix all of the above together.

Add 6 cups of all purpose flour. Beat until well mixed. Cover tightly. Put into refrigerator for at least 3 hours. Make into rolls. Let rise until doubled (45 minutes to 1 hour).

Bake at 400 degrees for 8 to 10 minutes. Dough may be kept in refrigerator for 1 week.