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Use large bowl (plastic is best so dough won't stick). Dissolve yeast in warm water, add sugar, shortening, salt and eggs. Mix well. Add flour, making dough stiff. Put dough in covered container. Put small amount of oil on top of dough to keep from crusting. Let stand for several hours until doubled. Place dough on floured board and knead lightly. Roll dough out to form little balls. Put on greased baking sheet. Grease tops of rolls and let rise until doubled. Bake 20 to 25 minutes @ 300. Brown @400.
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