Yeast Rolls

2 packets quick acting Yeast

2 cups tepid water

1 cup shortening

½ t salt

6 cups Plain Flour (White Lily)

2 eggs

1 stick margarine 

           Mix yeast and water allow it to froth while you mix everything else  but margarine and add water mixture, mix well. Put in greased bowl, cover, place in a warm place and rise until doubled(4 to 6 hrs or over night). Punch down, cover, let rise in refrigerator until double (2 to 4 hrs). Melt margarine. Roll out dough and cut with biscuit cutter, put margarine on inside of  dough, fold over and place in 9” round pan. ( I make 8 rows of 6 to make 4 doz. rolls as equal as possible) Put remaining margarine on top of the rolls. Allow to double again( about 30 min.)

Bake at 350°F for 16 minutes. (in my oven) to light golden brown. Dump as soon as they come out of the oven.  Eat and enjoy.  Or cool and put in airtight bag and freeze. To reheat thaw, put in pan and heat 5-8 minutes at 350°F.