PARKER HOUSE DINNER ROLLS

1/2 cup shortening
1/4 cup sugar
2 teaspoons salt
1-1/2 cups boiling water
2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
3 eggs
6-3/4 to 7-1/4 cups all-purpose flour
1/4 cup butter, melted
Directions:
In a large bowl, combine the shortening, sugar and salt. Stir in boiling water. Cool to 110°-115°. Dissolve yeast in warm water. Add yeast mixture, eggs and 3 cups flour to shortening mixture; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down; turn onto a lightly floured surface. Roll dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Fold circles in half; press edges to seal. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 400° for 10-12 minutes or until golden brown. Remove to wire racks. Brush with butter. Serve warm. Yield: 3 dozen. .