1 5/8 c. shortening (Crisco)
9 c. flour
3/4 c. sugar
6 tsp. salt
3 eggs, lightly beaten
3 c. tap water
4 tbsp. dry yeast (4 1/4 oz. pkg.)
1/2 c. very warm water (not hot)
Melted butter, as needed

Melt shortening and allow it to cool (but not to the point that it resolidifies). Mix flour, sugar and salt in a large bowl.

Combine eggs with the 3 cups water and let sit for 20 minutes. Alternately add small amounts of the egg-water mixture and yeast mixture to the dry ingredients, mixing with a dough hook or your hands. Add shortening 1/2 cup at a time while continue mixing. DOUGH DOES NOT HAVE TO BE KNEADED.

When all ingredients are combined, place dough in large bowl, cover and refrigerate 1 1/2 to 2 hours. Dough will rise in the refrigerator. Flour a worktable, roll out dough to a thickness of 1/2 inch and cut with biscuit cutter.

Fill small high-sided bowl with melted (but not hot) butter. Submerge each roll in the butter and arrange in pans (approximately 7 biscuits-rolls to a regular pie pan). Set rolls in a warm spot and let rise until double in size, about 1 hour or more.

Bake in a preheated 375 degree oven for 8-10 minutes or until golden brown. Makes about 5 dozen rolls-biscuits. Dough may keep up to 3 days in refrigerator.

For Cinnamon Rolls: After dough rises the first time roll out a portion of it (as much as you wish) to form a rectangle about 1/4 inch thick. Spread generously with melted butter and sprinkle with cinnamon, brown sugar and/or raisins and nuts, if you wish. Roll dough up jelly-roll fashion then cut into slices about 3/4 to 1 inch thick. Place in buttered pans allow to rise until double in size. Butter tops and sprinkle with brown sugar. Bake at 350 degrees until golden.

(I have found that if you put rolls into ziplock bag after baking and refrigerate, remove and microwave as needed they will keep for 1 to 2 weeks.)