1/2 c. butter, room temp.
1/2 c. sugar
2 eggs, lightly beaten
1/4 c. lukewarm water
2 pkgs. dry yeast
2 c. warm water
1 1/2 tsp. salt
6 to 8 c. flour

Cream shortening and sugar. Add eggs and yeast softened in 1/4 cup warm water. Blend in remaining 2 cups of water and 3 to 4 cups flour to form soft sponge. Beat well for 2 to 4 minutes. Gradually add more flour until dough leaves side of bowl.

Turn out onto floured surface and knead to soft dough. (Good roll dough should be softer than bread dough, almost sticky.)

Put into greased bowl, turn to grease top, cover and let rise in warm place. (Can be refrigerated at this point if covered lightly.)