1/3 c. sugar
1/2 c. shortening
2 eggs
2 tsp. salt
2 pkgs. yeast
1/2 c. warm water
5 c. flour
1 c. hot water

Cream sugar, shortening, egg and salt until blended. Add hot water. Mix well, let cool to lukewarm. Add the yeast softened in hot water. Gradually stir in flour to form soft dough. Cover and let rise in warm place until double in bulk, about 1 hour. Work out in rolls, egg size. Put rolls on greased cookie sheet, sides touching. Let rise double in bulk. Bake 15 minutes at 375 degrees.