Serves: 100 large dinner rolls (recipe for 1 1/2 dozen is given in parenthesis).

Place in saucepan:

6 c. water (1 c.)
1 1/2 c. sugar (1/4 c.)
2 tbsp. salt (1 tsp.)
12 tbsp. butter (2 tbsp.)
12 tbsp. shortening (2 tbsp.)

Cook until butter and shortening melt. Pour into an extra large mixing bowl. While mixture is cooling, dissolve 6 packages (1 package) dry yeast in 1 1/2 cups (1 1/4 cups) warm water with 1 teaspoon (1/4 teaspoon) sugar. When mixture in bowl is warm, instead of hot, add 12 (2) well beaten eggs, yeast mixture and 1 cup (1/4 cup) flour. Let rest 10 minutes. Add approximately 20 cups (4 cups) flour. Mix until proper texture for kneading. Knead 10 minutes or until elastic.

Let rise until double in bulk. Shape into large dinner rolls. Place on greased cookie sheet. Cover. Let rise until double. Bake at 350 degrees for 20 minutes or until golden brown. Brush with melted butter. You can also use dough for cinnamon rolls or apple-filled sweet rolls.