1 tsp. sugar
1 tsp. salt
1 pkg. dry yeast
1/2 c. water
2 eggs
7 c. all-purpose flour
1/2 c. sugar
1 c. shortening
2 c. water

Combine sugar (1 teaspoon), yeast, water and eggs. Let stand 5 minutes. Beat 2 minutes on low speed of electric mixer and set aside.

Combine flour, 1/2 cup sugar, shortening and water in a large mixing bowl; beat 3 minutes with a heavy-duty electric mixer at medium speed. Add yeast mixture and beat 3 minutes at medium speed. Cover and let rise in a warm place (85°F) free from drafts, 3 hours or until doubled in bulk. Punch dough down. Cover and refrigerate overnight. With lightly floured hands, shape dough into 1 1/2-inch balls; place in 3 greased 9-inch cake pans. Let rise in warm place (85°F) free from drafts, about 2 hours or until doubled in bulk.

Bake at 400°F for 10 to 12 minutes.

Yield: about 2 1/2 dozen.

Note: Dough may be stored in refrigerator up to 4 days. While this recipe says to shape into balls and place in greased cake pans, I nearly always make mine into Parker House rolls. Shape anyway you desire.