2 pkg. dry active yeast
1 tbsp. salt
1/2 c. shortening
1 c. boiling water
4 egg whites, stiffly beaten
1 c. warm water
1 c. sugar
10 c. flour
2 c. cold water

Pour the boiling water over shortening, sugar and salt. Add cold water. Dissolve yeast in 1 cup warm water and add to first mixture. Then add 4 cups flour to make a sponge. Fold egg whites into sponge mixture. Last add remaining 6 cups flour and pour into a greased bowl to let rise to double. Punch down and roll a portion on floured board. Cut rolls out with biscuit cutter or pinch off enough dough to make rolls. This will make a lot of rolls. You can make crescent rolls, sweet rolls, cloverleaf rolls, fan rolls, etc. Dough can be refrigerated for about a week and made into rolls as you need them. I like to make them into brown and serve and freeze them.

To make brown and serve rolls, heat oven to 275 degrees. Bake rolls 20 to 30 minutes, never letting them brown. Take out of oven after baking this way; cool and freeze. When ready to use; bake for 10 to 12 minutes in 400 degree oven.