1/2 c. warm water, mixed with 1 yeast cake or 1 pkg. dry yeast
1 c. boiling water
1/2 c. sugar
1/2 c. butter
1 tsp. salt
1 c. cold water
3 eggs, beaten
7 c. flour

Mix boiling water, sugar, butter and salt together until butter has melted. Add cold water and beaten eggs. Stir and add yeast mixture. Stir in the flour DO NOT KNEAD. Stir and cover with wet towel and refrigerate overnight.

BREAD ROLLS: The next day, cut off dough, roll in flour and form into rolls. Let rise 3 hours or until double in bulk and bake at 375 degrees for 10 minutes or until brown.

PECAN ROLLS: Roll yeast dough on a well floured board. Drizzle melted butter on it. Sprinkle sugar and cinnamon on it. Roll up and slice into pinwheel slices. Put slice side down in muffin pans that have previously been coated with butter, brown sugar and half pecans. Let rise until double in size and bake at 375 degrees.