2 pkg. dry yeast
1 c. warm water
1 c. Crisco
1/2 c. sugar
1 1/2 tsp. salt
1 c. boiling water
2 beaten eggs
2 lb. bag plain flour

Dissolve yeast in cup of warm water. Set aside. Combine shortening, sugar and salt. Add boiling water and stir until dissolved. Cool it. Put yeast mixture and eggs in this and mix well. Set aside 1/2 cup of flour. Gradually add rest of flour to make soft dough. Chill dough about 5 minutes before kneading. Put 1/2 cup of flour out and knead dough for 5 minutes.

Grease bowl, put dough in and flip over. Cover and chill several hours. Lightly grease muffin pan. Cover pan with paper towels and set aside to rise for 2-4 hours. Preheat oven to 400 degrees. Bake 12-15 minutes. Yields 3 dozen rolls.