Ice Box Rolls

2 cups boiling water
1-cup sugar
1-tablespoon salt
¼ cup shortening
2 packages active dry yeast
¼ cup lukewarm water
1-tablespoon sugar
2 eggs, beaten
8 cups bread flour


Mix boiling water with sugar, salt and shortening. Cool to lukewarm. Soften yeast in ¼ cup lukewarm water with 1-tablespoon sugar. When yeast mixture is foamy add it and eggs to first mixture. Stir in 4 cups flour and beat thoroughly. Add remaining flour 1 cup at a time, kneading thoroughly. Place dough in a large greased bowl and turn once to coat all surfaces. Cover tightly and store in refrigerator up to 5 days. To bake, shape into dinner rolls and let rise until double (2 hours). Bake 15 to 20 minutes at 425 degrees or until golden brown.

Yield: 3 to 4 dozen.