1 pkg. dry yeast
1 c. + 3 tbsp. warm water
1/2 c. sugar for coating
1/2 c. shortening
1 tsp. salt
2 eggs, beaten
4 c. sifted flour
Melted butter

Dissolve yeast in 3 tablespoons water. Mix sugar, shortening, remaining water, salt and eggs. Stir in yeast and flour. Refrigerate overnight. Roll out in circle using more flour. Brush with melted butter. Cut in 16 wedges. Roll each wedge from large end to point. Place on greased baking sheet and let rise until double in bulk. Bake at 350 degrees until brown. For smaller rolls divide dough and make two circles.