1 c. vegetable shortening
3/4 c. sugar
1 tbsp. salt
1 c. boiling water
2 pkgs. yeast
1/2 c. lukewarm water
4 eggs
7 1/2 c. sifted flour
1 c. cold water

Cream shortening, sugar, salt; add boiling water; stir until mixture is smooth. Cool to lukewarm. Soften yeast in lukewarm water; add to shortening mixture. Stir in eggs. Add flour alternately with cold water; stir until dough is well combined and smooth. Lightly grease top of dough; cover, place dough in refrigerator overnight. Shape into rolls; let rise two hours. Bake in preheated 375 degree oven until brown.