1/2 c. sugar
1 1/2 tsp. salt
1 c. shortening
1 c. boiling water
2 yeast cakes (dry yeast does not work)
2 eggs, slightly beaten
1 c. cold water
6 c. unsifted flour
Melted butter

In a large mixing bowl, combine sugar, salt, shortening and boiling water. Stir until mixed and set aside.

In a small dish, crumble yeast into scant 1/4 cup sugar. Mix. Set aside to liquify. In a small bowl, mix eggs with cold water. When yeast has become liquid, mix into water and egg mixture. When the contents in the large bowl are lukewarm, mix the contents of the small bowl in and stir. Add (1 cup at a time) the flour and mix until blended. Cover well and set in refrigerator overnight. This dough may be kept in refrigerator and used as needed for a week, or do it at once and the rolls may be frozen until needed.

Put on floured surface and knead several times. With rolling pin, flatten to desired thickness and cut with biscuit cutter. Dip each roll in melted butter and fold over to make pocketball roll. Place in pan and cover with damp cloth or paper towels. Allow 3 hours to rise. Bake 12 minutes at 400 degrees. They freeze well. I freeze mine in foil then warm in oven. Just like freshly made.