2 pkgs. dry yeast
1/4 c. warm water
3/4 c. sugar
1 c. Chefway shortening
1 c. boiling water
2 tsp. salt
1 c. cold water
2 eggs
6 c. unsifted all-purpose flour or bread flour

Soften yeast in 1/4 cup warm water. Cream sugar and shortening and add boiling water, salt, cold water and eggs. Mix well. Add softened yeast. Add flour, two cups at a time and beat well with electric mixer after each addition. DO NOT KNEAD.

Place in a greased container and let rise in a warm place, free from draft, until double in bulk, about 1 to 1 1/2 hours. Punch down and place in refrigerator in a covered container. Punch down occasionally. Will keep a few days in refrigerator.

To make rolls, shape into desired shapes and place in a greased baking pan. Let rise in warm place until double, 1 1/2 hours. Bake at 400 degrees until brown, about 10 to 15 minutes.