Dissolve the yeast in 1/4 cup warm water with a little sugar. Boil 2 cups water and sugar for 5 minutes and add the shortening and remaining water. Cool to lukewarm. Stir in salt and yeast mixture. Add eggs. Stir, then add the flour. Let rise, punch down, Let rise again.

Roll ¼-inch thick, cut into squares. Spoon runza meat mixture onto squares. Fold in corners, and turn onto baking pan.

Dough may be used for dinner rolls and cinnamon rolls. Dough may be put in refrigerator overnight (after mixing).