2 pkgs. yeast (rapid rise)
1 c. lukewarm water
1 c. solid shortening
1 c. boiling water
1 1/2 tsp. salt
3/4 c. sugar
2 eggs
6 c. flour (bread)
1 c. melted butter

Dissolve yeast in lukewarm water. Mix the shortening, boiling water, salt and sugar in a mixing bowl until shortening is melted, then cool. Add eggs and yeast mixture and mix. Add flour gradually, mixing well after each addition. Let rise until doubled in bulk.

Knead on a floured surface, then shape into small balls. Dip each ball in melted butter and place in rows in a Bundt pan (makes 2 pans). Let rise again until double in bulk and bake at 350 degrees for 30 minutes or until brown. If you do not want it all at one time, it will keep in the refrigerator for several days.