Evelyn'S Yeast Bread - cooking recipe

Ingredients

1/2 c. sugar
1/2 c. shortening or margarine
2 c. hot water
2 eggs, beaten
2 pkg. yeast, softened in 1/4 c. warm water
2 tsp. salt
6 c. all-purpose flour

Preparation

Put sugar and shortening in a large mixing bowl and stir in hot water until shortening melts.
Set aside to cool.
(If water is too hot when you add the yeast, it will kill the yeast.)
When cool, add eggs and yeast mixture and blend well.
Add salt and flour and mix until blended.
Use after doubled in size.
Unused dough must be stored in the refrigerator.
Make into rolls.
Cook at 400\u00b0 until brown.
Makes 3 dozen rolls.