Instructions: Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about 5 minutes.

Combine remaining sugar, salt, butter, and shortening in a large bowl. Add boiling water, stirring until butter and shortening melt. Cool slightly.

Add dissolved yeast, stirring well. Add eggs and 3 cups flour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.

Punch dough down; turn dough out onto a well-floured surface, and knead several times. Shape into 2-inch balls, and place in 3 greased 9-inch round pans. Cover and let rise in a warm place (85 degrees F), free from drafts, 30 to 40 minutes or until doubled in bulk. Bake at 325 degrees F for 20 to 25 minutes or until golden.

Yield: 3 dozen.

Note: Im only posting the basic recipe: the original had a number of variations, including Sweet Yeast Braid, Sweet-Filled Yeast Loaves, and Sweet Pinwheel Rolls. The article also gave recipes for a number of fillings such as Cinnamon-Cheese Filling, Orange-Cheese Filling, and Chocolate-Cheese Filling; and one topping, Sugar Glaze. Check the magazine

(or one of the yearly cookbook compilations) if youre interested in them for about $7.95, and IMHO, theyre well worth the money!).

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