1 c. boiling water
1 c. shortening
1 c. sugar
1 1/2 tsp. salt
2 eggs, beaten
2 pkg. dry yeast
1 c. lukewarm water
6 c. flour

Combine first 3 ingredients and cool. Add eggs. Sprinkle yeast in lukewarm water until dissolved and combine with first mixture, blend in flour. Cover and refrigerate at least 5 hours. Dough will rise in refrigerator. Dough will keep about 10 days and can be used as needed.

About 3 hours before using rolls; shape using only enough flour to make them easy to handle. Place in greased pan and allow to rise 3 hours at room temperature. Bake at 425 degrees for 12-15 minutes.