2 c. hot water
1 c. white sugar
2 tsp. salt
4 tbsp. shortening
2 eggs, well beaten
2 cake yeast or package
1/2 c. lukewarm water
8 c. flour

Soften yeast with 2 tsp. sugar in 1/2 cup lukewarm water. Combine water (hot) in mixing bowl with salt, balance of sugar, and shortening. When lukewarm, add the yeast mixture with eggs. Then add 2 cups of flour and blend well. Add balance of flour or as much more as needed to form a dough that will clear the sides of bowl. Blend well, grease the bowl and return dough to bowl. Cover and store in refrigerator overnight. In the morning make into rolls, and let rise to double in size.

Bake at 425 degrees about 15 minutes. Makes about 50 rolls.