6 c. flour, unsifted
2 tsp. salt
3/4 c. sugar
1 c. shortening
1 c. hot water
2 eggs
2 yeast cakes
1 c. cold water
1/4 c. lukewarm water

Cream shortening and sugar. Add boiling water. When cool, add cold water. Add beaten eggs. Add yeast dissolved in the lukewarm water. Add salt to flour and sift into liquid ingredients. Mix well but Do Not Knead. Cover and place in refrigerator overnight. Shape into rolls and allow 2 hours to raise. Bake at 425 degrees for about 15 minutes. Dough will keep in refrigerator for about 1 week.