1/2 c. shortening
3/8 c. sugar
1 tsp. salt
1/2 c. boiling water
1 pkg. dry yeast
1/4 c. warm water
2 eggs
3 3/4 c. self rising flour
1/2 c. cold water

Cream together shortening, sugar, and salt. Add boiling water and stir until creamy. Dissolve yeast in warm water and add to creamed mixture. Beat eggs lightly and add to mixture. Alternately add flour and cold water. Grease top of dough and cover bowl tightly with wax paper and rubber band. Put in refrigerator for at least 6 hours before using. Use flour sparingly to make out rolls.