6 c. bread flour
1 tsp. sugar
1 pkg. yeast
2 eggs
1 tsp. salt
1/2 c. warm water

Combine these first six ingredients in a mixing bowl; mix 2 minutes on low speed. Set aside.

Then combine:

1/2 c. sugar
2 c. water
1 c. shortening

Mix these ingredients 3 minutes at medium speed. Cover and let rise in a warm place free from drafts, about 3 hours or until double in bulk. Punch dough down. Cover and refrigerate overnight.

With lightly floured hands, shape dough into 1 1/2" balls, place in 3 greased 9" round pans. Let dough rise in a warm place free from drafts, about 2 hours or until double in bulk.

Bake rolls at 400°F for 10 to 12 minutes. Dough can be stored in refrigerator up to 4 days.

Yield: about 2 1/2 dozen.