|Shortening||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Yeast cakes/2 packages dry yeast||2|
|Lukewarm water||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Unsifted flour||6 Cup (96 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted|
Preheat oven to 425° before baking.
Grease jelly roll pan.
Mix shortening, sugar, and salt in a large bowl with electric mixer.
In a small bowl, dissolve yeast in warm water.
Add boiling water to shortening mixture; add beaten eggs, yeast, and flour.
Chill dough at least 4 hours or overnight.
Roll out on floured surface and cut out with round cutter.
Dip one side into melted butter and fold butter side inward.
Place rolls in pan, slightly touching.
Bake 10 minutes or until brown on top.