STEP 1:
1 c. water
1/2 c. sugar
1/2 c. shortening
2 tsp. salt

Heat until shortening and mixture has melted; cool to lukewarm.

STEP 2:
1/2 c. warm water
1 tsp. sugar
2 yeast cakes or pkgs.

Mix yeast with water and sugar; set aside.

STEP 3:

Beat 3 eggs well in a bowl. When cooled, add first mixture to eggs and then add yeast mixture.

STEP 4:
4 1/2 c. flour (do not use self rising kind)

Add flour to above mixture beating hard for 1 minute or until well blended. Let dough rise 1 hour or double in bulk. Punch down and cover loosely with foil tucked around edge of bowl. Refrigerate overnight or 4 to 5 hours. (Oil can be smoothed over top of dough before refrigerating.)

STEP 5:

Three hours before baking, divide dough in half. Roll out to shape of small bread board. Brush with melted butter, sprinkle lightly with sugar. Roll up long way like a jelly roll. Slice with sharp knife 18 for small rolls, 12 for large ones. Brush muffin pans with melted butter. Put roll in and then flip over. Repeat with other half of dough. Let rise about 2 1/2 hours. Bake at 400 degrees for 8 to 12 minutes.