Ingredients:
1/2 cup solid vegetable shortening
1/2 cup granulated white sugar
1 1/2 tsp salt
2 packets fast acting yeast
5 cups all purpose flour
2 eggs
1 stick butter or margarine, melted (plus more for brushing baked rolls with)
1 1/2 cups very warm water

Directions:
Place sugar, salt, 2 cups of flour, and yeast in a large mixing bowl. Cut in shortening with a long tined fork or pastry cutter.
Add eggs, beating lightly with fork before stirring them in.
Add remaining flour, melted butter, and water.
Stir together well. Mixture will look like a big old lumpy blob.
And when Christy says big ole lumpy blob , she means it.
Cover with a dish towel and let sit in a warm place for twenty minutes.
To help with rising, I will heat my oven to 175F deegrees. Once it reaches that temperature, I turn it off and then put the covered bowl (oven proof, of course) into the oven to let it rise.

After twenty minutes, turn out onto a floured surface.
Sprinkle flour over the top and knead three or four times.
Pat out into a square that is about 3/4 inch thick. Cut into squares with a pizza cutter.
Place in greased 9×13 pan and cover with towel.
Let rise another twenty minutes.
Once again, like the first rising, I pop it back in the oven to rise.
Take the pan out of the oven after it has risen and then preheat the oven to 350F degrees.
Bake at 350F for about 25 minutes, or until tops are golden.