3/4 c. shortening
1/2 c. boiling water or scalded milk
2 eggs, beaten
3/4 c. sugar
2 tsp. salt
1 c. cold water
2 pkg. yeast
1/2 c. lukewarm water
7 c. flour

Combine shortening and boiling water or milk. Stir until shortening is melted. In separate bowl, combine eggs, sugar, salt and beat in the cold water. In small dish, soften yeast in lukewarm water. Combine the 3 mixtures and add flour. Dough will be too soft to knead. Just mix with heavy spoon until flour is completely mixed in. Cover and chill overnight. To use: remove dough from refrigerator. Punch down. Pinch off the amount needed to shape into conventional roll. Place in greased pan. Let rise until double in bulk, about 2 hours. Bake to a golden brown. Shape remaining dough into a neat ball and replace in refrigerator. Will keep for several days. Bake at 350 degrees for 15 to 20 minutes. This recipe makes 3 dozen rolls. Best baked in muffin tins.