5 1/2 c. flour
1 1/2 c. water
2 pkgs. powdered yeast (use 3 if in hurry it makes no difference in taste)
2 eggs
1 tbsp. salt
1 heaping tbsp. shortening

In a small bowl, put warm water and yeast; stir until dissolved. Set aside. Using an electric mixer, beat shortening; add eggs. Use large bowl. Beat well. Mix flour, salt, and add alternately with yeast mixture to egg and sugar mixture, beating well after each addition. When dough is stiff, turn out and knead a few times. If mixed well with electric mixer, kneading time is less.

If you prefer richer rolls, use half milk and half water; add an extra egg. Use lukewarm milk and/or water and eggs should be room temperature. Put dough in a large greased bowl and allow to rise until double. Punch dough down and roll into any desired shape; place on lightly greased pan and let rise again until double in size. Bake until golden brown in 425 degree oven.