HILLBILLY HOT ROLLS

It makes about 40+ rolls (depending on size).
You’ll Need:
2 C of warm water
2 packages dry yeast
6 1/2 C all-purpose white flour
1 tsp salt
1/2 C melted shortening, oil, or butter
1/2 C white sugar
2 eggs
Directions :
Dissolve In a mixing bowl, combine 2 packages of yeast with 2 cups of warm water (between 105 and 110°F). Let stand until the yeast dissolves. Add 2 cups of flour, 1/2 cup of sugar, and 1 tsp of salt. Beat with a mixer for 2 minutes. Add melted shortening and eggs. Beat 2 minutes. Slowly add 4 1/2 cups of flour and mix well. Let the mixture rise in a warm place, undisturbed, until doubled in size. Punch down and make into rolls. Let the rolls rise for about one hour in a warm spot, undisturbed. Bake for about 30 minutes, or until golden brown in a 350-degree oven. Gently rub the tops with butter.

NOTES:
This recipe does make a lot, but you can always half the recipe and you can also freeze the made rolls.
If you want to freeze premade dough, just make sure to mix the dough according to the recipe’s instructions but add twice as much yeast. This is to compensate for the yeast that will die off in the freezing process. Additionally, you want to ensure that you use only active dry yeast—not fast-acting yeast. You can freeze up to 4 weeks.