Grandma Sampson's Rolls
a la Mom Thompson

1/2 c shortening
1/2 c sugar
3 eggs
2 packages yeast
1/4 c warm water
dash sugar
2 c warm water
2 t salt
6 c flour

Cream shortening, sugar and eggs. Dissolve yeast in 1/4 c warm water and sprinkle with sugar. Add to creamed mixture with 2 cups very warm, but not hot, water and salt. Add approximately 6 cups flour and mix. Chill in covered bowl for 3 hours. Put out on floured board and pat or roll out flat. Let relax a few minutes. Cut in round circles. Dip in melted butter, fold over and place in baking pan or cookie sheet. Let rise to double in bulk. Bake approximately 10-12 minutes at 425 degrees.
Note from Mom: I find I like to let the dough sit a little bit after removing from the refrigerator while still in the bowl. Maybe a half an hour or so. The dough is more workable when it warms up a bit, and it will rise better too. I usually melt a whole cube of butter to dip the rolls in. You can place the butter in the pan and dip as you go. Be sure to watch the time closely when baking as the oven is so hot that it is easy to burn these rolls!