Never Fail Rolls - cooking recipe

Ingredients

1 c. butter
3/4 c. sugar
1 c. boiling water (to melt margarine)
1 c. lukewarm water (for yeast)
2 pkg. yeast (dry)
2 eggs, beaten
1 tsp. salt
6 1/2 c. flour (about)

Preparation

Mix all ingredients; put in refrigerator for at least 2 hours. (Can be mixed at night and next day rolled out.
Dough will be sticky.)
Divide dough in 3 to 4 parts.
Roll in circle; cut into pie shaped wedges.
Roll up from the wide end to the narrow; place on oiled cookie sheet.
Let rise.
Bake at 375\u00b0 for 18 minutes. Enjoy.