1 c. Crisco shortening
3/4 c. sugar
1 3/4 tsp. salt
1 c. boiling water
2 eggs, beaten slightly
2 pkgs. yeast
1 c. cold water
6 c. plain flour, unsifted

Dissolve the yeast in the cup of cold water. While the yeast is soaking, pour the cup of boiling water over salt, shortening and sugar and blend. Add the dissolved yeast next and then the eggs that have been slightly beaten with a fork. Dump in the flour and mix well. Spray the top of the mixture with Pam lightly. Cover the bowl with a plate and place it into he ice box overnight.

The next day, roll dough out about 1/4 inch thick and cut out circles. Brush the circles with butter, fold over and brush the tops with butter again. Place on ungreased cookie sheets or pans and allow to rise 1 hour or longer if needed, until the rolls look as if they might pop open. Bake at 350 to 375 degrees for about 10 minutes.

The dough will keep in the refrigerator for 2 or more weeks so you need not use it all up at once. The rolls can be cut out ahead and kept in the refrigerator on the pan until 1 1/2 hours from cooking time.