This dough keeps about 2 weeks in the refrigerator.

2 well-beaten eggs
3/4 cup granulated sugar
1 1/2 teaspoons salt
1 package dry yeast
1 cup ice water
3/4 cup vegetable shortening, melted
    in 1 cup boiling water
6 cups unsifted all-purpose flour

Beat eggs. Add sugar, salt and yeast. Stir until yeast is dissolved. Add ice water. Add slightly cooled shortening and water mixture. Add 1 cup flour. Mix in electric mixer. Add remaining flour 1 cup at a time, stirring between each cup. Let dough stand in refrigerator overnight. Cut out rolls 2 1/2 to 3 hours before baking. Let rise at room temperature.

Bake at 400 degrees F for about 10 minutes. Use only amount of dough desired at a time.

Yields about 36 rolls or 18 rolls and 1 loaf of bread.