3/4 c. sugar
1/4 tsp. salt
2 eggs
3/4 c. shortening
2 pkg. dry yeast
1/4 c. lukewarm water for dissolving yeast
1 c. milk (warm)
1 c. lukewarm water
7 c. flour

Combine sugar, salt, eggs and shortening in a large mixing bowl. Stir well with a fork. Dissolve yeast in 1/4 cup water. Add warm milk to already combined mixture. Stir well, and then add yeast. Alternately add 7 cups of flour and the 1 cup of lukewarm water. Knead dough for about 5 minutes. Shape into a ball. Cover bowl and refrigerate overnight.

About two hours before serving, remove dough from refrigerator. Lightly grease baking pan or cookie sheet. Turn dough onto lightly floured surface and knead lightly. Shape dough into rolls, and place in pan or on cookie sheet. Let rise until doubled in a warm location (about 1 1/2 hours).

Preheat oven to 350 degrees. Bake rolls 20 to 25 minutes or until golden brown. Makes 3 1/2 dozen, depending on size of shaping.