1 c. boiling water
1 c. shortening
1 c. sugar
1 1/2 tsp. salt
2 eggs, beaten
2 pkgs. dry yeast
1 c. lukewarm or cold water
6 c. plain flour

Combine boiling water, shortening, sugar and salt. Blend and cool. Add eggs. Sprinkle yeast into lukewarm water. Stir until dissolved. Combine with egg mixture. Blend in flour. Cover and refrigerate for 4 hours. Dough should be in large mixing bowl as it rises slightly in refrigerator. This will keep a week to 10 days and may be used as needed. About 3 hours before using rolls, shape using only enough extra flour to make them easy to handle. Place on greased pan and allow to rise for 3 hours at room temperature or until double in bulk. Bake in 425 degree oven for 12 to 15 minutes.