2 envelopes yeast, fresh
4 tablespoons warm water( temp is just warm on your skin)
1 teaspoon salt
2/3 cup sugar
6 tablespoons Crisco (most use butter, Crisco makes better rolls IMO)
1 cup boiling water
1 cup whole milk
2 eggs, well beaten
6-7 cups flour

Soften yeast in warm water and set aside, combine salt, sugar, shortening and boiling water. Add milk, cool to lukewarm. Mix in yeast, egg and flour until to thick to use mixer. Knead in rest of flour until dough no longer sticky.

Put in large coverd bowl and refrigerate until ready to use, or allow to double in size in warm place for immediate use. Punch down, make rolls as normal. Let rolls rise until doubled. Return unused portion to refrigerator.

Bake at 425 for 10-15 minutes. My oven takes 12-13 minutes, they will look and smell done.

HINTS: Use plastic wrap lightly coated in Crisco over the dough while it is rising. Coat baking dish(I use cake pans) with Crisco, including the sides, before placing rolls in the dish to rise, then bake. I prefer glass pans for baking and have a huge metal bowl for mixing and first rise of the dough. This recipe is the most fool proof one I have ever used/made up. I have had this dough rise 4 or 5 times over the week as I pulled it out and made rolls. The rolls are best baking day, or the day after. To reheat: If you can find a paper bag, place rolls in paper bag sprinkled with water, low oven temp. until they are warm. The dough WILL rise in the refrigerator, so make sure you leave enough room in the bowl for it.