1 c. water
1/2 c. shortening
2 (1/4 oz.) envelope active dry yeast
1/2 c. warm water (100 to 110 degrees)
1 tsp. sugar
2 large eggs
1/2 c. sugar
1 tsp. salt
5 c. plain flour
1/4 to 1/2 c. melted butter

Bring 1 c. water to a boil and pour over 1/2 cup c. shortening. Mix and let stand for 30 minutes or until completely cool. Stir together yeast, 1/2 c. warm water and 1 tsp. sugar. Let mixture stand about 5 minutes. Beat eggs at medium speed using a heavy duty stand mixer. Add 1/2 c. sugar and salt. Add shortening and yeast mixture. Reduce speed to low and gradually add 2 cups flour beating until well blended. Cover and chill for 12 hours or up to 5 days. When you are ready to use turn dough on a lightly floured surface and roll to 1/4 inch thickness. Cut with 2 1/2 inch round cutter. Make a crease across the middle of each dough, round with a knife and fold in half. Gently press edges to seal and place rolls on lightly greased baking pan. Cover and let rise in warm place (85°F) free from drafts for 1 1/2 hours until doubled in size. Brush rolls with butter.

Bake at 400°F for 15 minutes or until golden brown. Brush again with butter. This dough doesn't have to all be used at the same time. Break off what you need. It can be refrigerated for up to 5 days.