1/2 c. sugar
2 tsp. salt
3 level tbsp. shortening
2 c. water
7 c. flour
2 cakes yeast
2 eggs

Combine sugar, salt and shortening in 1/2 cup boiling water. Let cool until lukewarm. Add yeast that's dissolved in 1/2 cup warm water. Stir in unbeaten eggs. Stir in 4 cups flour, beat well, then add 3 cups flour. Stir until thoroughly mixed. Cover with a damp cloth and place in refrigerator in a greased bowl. After first day, take out amount wanted, work down, and make into rolls. Let rise 2 hours. Bake at 425 degrees for 15 minutes.

This dough will keep 10 days, but I use mine up in 9.