2 pkgs. quick acting dry yeast
2 1/2 c. warm water (105 to 115 degrees)
3/4 c. soft or melted shortening
3/4 c. sugar
2 eggs, w ell 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. 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 the refrigerator. Shape into rolls and place in a greased 9 x 9 x 2 inch pan. Cover and let rise in warm place for 1 hour or until doubled in bulk. Bake in hot oven (400 degrees) for 15 to 20 minutes. Turn out on wire rack. Serve warm. One third of dough makes 12 rolls.