Margaret's Rolls

I got this from Liz Knudsen. It is her mom's recipe. They are easy and yummy. This recipe makes 64 rolls, so I usually freeze some to make for later.

1/2 cup shortening (Liz has used olive oil with good results)
1 cup boiling water
2 tsp salt
1/2 cup warm water
3/4 cup sugar
1 cup cold water
1 tsp. sugar
3 large eggs
1 stick softened butter
7 1/2 cups flour
2 packages quick rise yeast

1. In a large bowl combine shortening, salt, 3/4 cup sugar and butter. Pour 1 cup boiling water over the mixture and stir until blended.
2. In a small bowl, sprinkle yeast and 1 tsp sugar over 1/2 cup warm water, Stir to mix and let rest for 5 minutes.
3. To mixture in large bowl add eggs, yeast mixture, and one cup cold water. Stir and mix well. With mixer add 4 cups flour. With a wooden spoon add 3 1/3 cups flour and mix well. Dough will be sticky.
4. Cover and refrigerate overnight.
5. Beat down dough mixture using flour to prevent sticking.
6. Divide dough into 4 equal parts.
7. Melt 1 stick butter
8. On a floured surface, with a rolling pin, roll each piece into a 12-inch round. Pour 1/4 of the melted butter on the dough and spread around.Using a pizza cutter, cut the dough round into 16 wedges. Starting at the curved edge roll each wedge to the center.
9. Place on cookie sheets and cover well and freeze.
10. Remove from freezer and let rise 5 hours before cooking. Bake at 350 for 15-20 minutes rotating every 5 minutes.
    

For cinnamon rolls, follow the directions above and after the butter sprinkle brown sugar and cinnamon before you roll and freeze. A glaze can be made using milk, powdered sugar, vanilla or almond extract.