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2 ¼ cups boiling water

½ cup sugar

2 tbsp. Shortening

1 tsp. Salt

2 pkg. Yeast

2 eggs

7 cups flour (give or take a little)

Bring 2 ¼ cups of water to a boil. Remove from heat and add 2 tbsp. margarine or butter.  Allow to cool to lukewarm.

In separate bowl measure three cups of the flour, the sugar, salt, and yeast. Add the flour mixture a little at a time to the cooled water and butter.  Add the eggs, one at a time and mix thoroughly. Add the remaining flour until the dough forms a soft ball.

Butter a bowl that is large enough to let the dough rise to double in size.  Put dough into the bowl, and then turn it over so that buttered side is up.  Cover with a damp cloth and place in a draft free area to let rise until double.

Once the dough has risen to double, flour your board or counter top and dump the dough out.  Softly fold the dough just until it is all joined together.  Roll out to about ¼ inch thick.  Cut out with biscuit cutter and place into buttered pans that are 1 ½” deep.

Melt just enough butter to coat the top of each roll.  Place back into oven and let rise to double.

Bake at 400° until lightly browned, about 10 to 15 minutes.

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