4 cakes yeast (or 4 envelopes) 2 c. warm water
1 c. sugar 4 tsp. salt
1/2 c. warm water 9 c. all-purpose flour
1 c. soft shortening 6 eggs, beaten
Crumble yeast. Pour sugar over yeast, add 1/2 c. warm water and mix with spoon. Add shortening and beaten eggs and the other 2 cups warm water and salt. Sift in 1/2 of the flour. Beat. Sift in rest of flour and mix and cover.
Let rise until double in bulk and stir down. Cover and let stand outside in cold weather, or in refrigerator (or in basement) overnight. FIVE hours before you want to bake them, roll out on floured board 1/2" thick - spread with soft butter, roll up like cinnamon rolls, cut in slices 3/4" thick and put in greased muffin pans. Let rise where it is cool 3 or 4 hours. Bring into warm room for 1 hour and let rise. Bake at 425 deg. for about 10 min.
Makes 20 large rolls.