Inside a large metal bowl, put 1 cup of butter, salt and sugar
Use ½ of water, boil it – put the 1 cup of boiling water in the bowl containing ingredients from step 1. (this just dissolves everything)
Use the 2nd cup of water (luke warm) in another bowl. Add and activate yeast and let it bloom – you can use 1 tsp of sugar to feed it. You’ll see it blooming and activated with copious amounts of bubbles are visible.
Wait until the bowl containing the boiling water and mixture cools down to a tepid temperature. (5 minutes or so)
Add 2 eggs in the bowl that is now cooled (with butter, salt, sugar) and stir
Confirm the bowl containing yeast is blooming and add the yeast to the first bowl
Start gradually adding the six cups of flour
When at the kneading stage, knead for 15 minutes
Let the dough rise and double in size.
Rub some crisco into pan sides. Knock down the dough and form rolls, let rise again. This will take longer than some other recipes because of high fat content in the dough.
The dough will keep in the refrigerator for a few days. When taken out of the refrigerator, add 3 more hours to the rise time.
Bake in a preheated 350 degree oven for 20 minutes, or until crust is brown to your taste. Use a stick of butter to rub on top of rolls after removal from ovens and cooling down.
Make enough – because there is hell to pay if you don’t make enough.