2 1/2 c. lukewarm water
2 eggs
2 pkg. dry yeast
1/2 c. sugar
2 tsp. salt
3 tbsp. shortening
6-7 c. flour (usually 6, if sticky, use more)

Beat water, eggs and yeast with fork or whisk. Add remaining ingredients in order given. Knead and work dough until elastic and smooth; not real sticky. Place into covered bowl sprayed with Pam and cover. Put into refrigerator in Tupperware bowl (or whatever with lid) and double the size of dough and cover. Use when needed. Make 3 little balls for cloverleaf rolls. Bake at 425 degrees for 12 minutes.