Rolls

1 c. shortening

1 c. boiling water

¾ c. sugar

2 t. salt

2 T. yeast in ½ c. very warm water

1 c. cold water

3 large eggs, beaten

7 ½ c. flour

Mix in a very large bowl. Pour boiling water over shortening, sugar, and salt. Allow to melt. Meanwhile, soften yeast in warm water. Add cold water to the large bowl. Then add the eggs, then the yeast mixture. Whisk in 4 c. of flour. Stir in the rest of the flour with a wooden spoon. The dough will be sticky. Cover and refrigerate overnight or at least 4 hours.

Remove from fridge and divide dough in to quarters. Using one quarter of dough at a time, roll into a 14-inch circle. Spread with softened butter and cut into 12 wedges, like a pizza. Roll up from the wide end, like a crescent roll. Place on greased cookie sheet and let rise until doubled.

Bake at 350 degrees for 12-15 minutes or until light brown. Brush tops with melted butter while hot. Remove to cooling rack. Dough will keep for a week in the refrigerator, so you can make just enough for dinner each night.

*This might seem like a long recipe, but it’s actually really easy. There aren’t any secrets to share, I don’t think I’ve ever had them not turn out. It makes four dozen, so I usually half the recipe. And half of it will fit in a regular KitchenAid mixer. If you make the whole recipe, I don’t know where you should mix it! :)