1 pkg. dry yeast
1/4 c. warm water (105 to 115 degrees)
2 c. water
1/2 c. plus 2 tbsp. sugar
1/2 c. shortening
2 eggs, beaten
1 tbsp. salt
6 1/2 c. flour, divided

Dissolve yeast in 1/4 cup warm water, let stand 5 minutes. Heat 2 cups water, sugar and shortening in saucepan until shortening melts. Cool to 105 to 115 degrees. Add yeast mixture, eggs, salt and 1 cup flour, mixing well. Gradually stir in remaining flour (dough will be soft).

Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until double in bulk.

Punch dough down. Cover and let rise 1 hour or until double in bulk. Punch down, cover and refrigerate overnight. Divide dough into fourths; divide each fourth into 9 equal pieces. Roll each piece into a ball and place on greased baking sheet about 2 inches apart. Cover and let rise in a warm place, 1 1/2 hours or until double in bulk. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Yields: 3 dozen.