2 pkg. dry yeast
2/3 c. sugar. divided
1 c. warm water
1 tsp. salt
1/2 c. butter, softened
1/2 c. shortening
1 c. boiling water
2 eggs, beaten
6 to 7 c. all purpose flour, divided

Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about 5 minutes. Combine remaining sugar, salt, butter and shortening in a large bowl. Add boiling water, stirring until butter and shortening melt. Cool slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups flour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in warm place (85 degrees), free from drafts for 1 to 1 1/2 hours or until doubled in bulk.

Punch dough down; turn dough out onto a well-floured surface and knead several times. Shape into 2-inch balls and place in 3 greased 9-inch round pans. Cover and let rise in a warm place (85 degrees), free from drafts, for 30 to 40 minutes or until doubled in bulk.

Bake at 325 degrees for 20 to 25 minutes or until golden.

Yield 3 dozen rolls.