2/3 c. shortening
1 c. cold water
1 tsp. salt
2 cakes yeast
1 c. hot tap water
1/4 c. sugar
2 eggs, well beaten
7 c. flour

Dissolve yeast in 1/2 cup additional lukewarm water. Pour hot water over shortening. Add cold water, sugar, salt, eggs and dissolved yeast. Add flour, 1 cup at a time, beating vigorously each time. No kneading is necessary. Place at once in refrigerator. Use as needed.

After rolls are made and shaped, let rise until double in bulk before baking. Dough may be used after about 2 hours in refrigerator and will keep approximately 1 week. Bake rolls at 425 degrees for 20 minutes.