2 pkgs. quick acting dry yeast
2 1/2 c. warm water (105-115 degrees)
3/4 c. soft shortening
3/4 c. sugar
2 eggs, well beaten
8 to 8 1/2 c. flour
2 1/2 tsp. salt

Soften yeast in warm water. Add shortening, sugar, eggs, 4 cups flour, and salt. Stir and then beat until smooth, about 1 minute.

Stir in remaining flour. (You may want to use your hands to work in the last two cups.) This will be a soft dough.

Cover tightly and store in refrigerator overnight or until needed. When ready to use, punch down dough and pinch off one third. Cover remaining dough and store in refrigerator.

VARIATIONS OF ROLLS:

DINNER ROLLS - Shape into rolls and place in a greased pan. Cover and let rise in warm place for 1 hour or until doubled in bulk. Bake in hot oven (400 degrees) for 15-20 minutes. Turn out on wire rack. Serve warm.

GOLDEN CROWN - Combine 3/4 cup sugar, 2 teaspoons cinnamon, 1/2 cup chopped walnuts and 1/2 cup raisins. Using approximately one half of refrigerator dough, cut off pieces about the size of walnuts. Roll each in melted butter, then in sugar-nut mixture. Arrange first layer of dough pieces in well greased 9 inch angel food cake pan; place second layer over spaces. Continue building layers until all dough pieces are used. Sprinkle remaining sugar-nut mixture over top of crown. Cover - let rise in a warm place until doubled in bulk, about 1 hour. Bake in moderate oven (350 degrees) for 40-55 minutes.

DOUGHNUTS - Using one third of refrigerator dough, roll out to 1/2 inch thickness on a well floured board. Cut out doughnuts with floured butter. Place on a floured cookie sheet; let rise until doubled in bulk. Fry doughnuts in deep fat heated to 360 degrees for about 3 minutes or until golden brown. Drain on absorbent paper. While warm, dust with sugar or spread with glaze.

DOUGHNUT GLAZE:

1 c. confectioners' sugar
2 tsp. softened butter
1/8 tsp. salt
1 tsp. vanilla
1 1/2 tbsp. milk