Rolls
1 cup shortening/ or butter
1 cup boiling water
3/4 cup sugar
2 tsp. salt
2 Tblsp yeast in 1/2 cup very warm water
1 cup cold water
3 large eggs, beaten
7 1/2 cup flour
Mix in bowl that has a lid and will hold 18 cups. Pour boiling water over shortening and sugar and salt. Allow to melt. Meanwhile, soften yeast in water. Add cold water to large bowl. Then eggs, then the yeast. Whisk in 4 cups of flour. Stir in the rest of the flour with a wooden spoon. The dough will be sticky. Cover with lid and refrigerate overnight or at least four hours.
Remove from fridge and divide dough into quarters. Using one quarter of dough at a time, roll into a 14 inch circle. Spread with softened butter and cut into 12 or 16 wedges like a pizza. Roll up from the wide end into crescents. Place on greased cookie sheet and let rise until doubled.
Bake at 350 for 12-15 minutes or until light brown. Brush tops with melted butter while hot. Remove to cooling rack. Store in airtight container to keep soft. The dough will keep for a week in the fridge so you can make just as many as you need for dinner each night.
