2 pkgs. active dry yeast
3/4 c. warm (105 to 115 degrees) water
1/2 c. sugar
1 tsp. salt
2 eggs
1/2 c. shortening
4 c. flour
Soft butter for rolls

Dissolve yeast in water. Stir in sugar, salt, eggs and shortening and 2 cups flour. Beat until smooth. Mix in remaining flour until smooth. Scrape sides of bowl and cover. Let rise until doubled, approximately 1 1/2 hours.

Divide dough in half. Roll in circle and spread with butter. Cut into pie wedges and roll in crescents, starting with widest end. Place on greased cookie sheet and let rise 1/2 to 1 hour. Bake at 400 degrees for 12-15 minutes. Yields: 16 medium or 12 large rolls. EASY AND DELICIOUS--NO NEED TO KNEAD!

HINT: You may want to take 2 teaspoons of the 1/2 cup sugar and 1/8 teaspoon ginger with yeast and water. Mix and set aside. When mixture stops bubbling, continue with rest of directions. This just adds a little zing.