2 pkgs. quick action dry yeast
3/4 c. soft or melted shortening
1/2 to 3/4 c. sugar
2 eggs, well beaten
2 1/2 c. warm water
2 1/2 tsp. salt
8 to 8 1/2 c. flour

Soften yeast in warm water; add shortening, sugar, eggs, 4 cups flour and salt; stir, then beat until smooth. Add remaining flour. Cover tightly. Store in refrigerator overnight or until needed. Melt butter in saucepan. Roll out dough like you would biscuits. Cut out with biscuit cutter. Dip in melted butter. Fold each, roll over, place in pan. Let rise approximately 1 hour in warm place. Bake at 400 degrees.

This is a recipe from my mother, Blanche Hawkins. I have made these rolls several times, but they're still not as good as hers.