This is my mother-in-laws famous roll recipe. Thank so much Mary for the share.
Combined and set aside:
2 crumbled yeast cakes
1 C cool water
(If you can't find yeast cakes, you can use 1C barely warm water, 2 TBSP dry yeast and a little sugar to enhance the rising process)
In a large mixing bowl, mix and stir until butter is melted and mixture is cool:
2/3 C sugar
1 1/2 tsp salt
1 cube butter
1 C boiling water
Add to yeast mixure:
3 beaten eggs
Combine yeast and butter mixture. Add about 5-6 C flour
Dough should be sticky. Transfer to a 1 gal. ziplock back and chill in the refrigerator overnight.
Roll out on floured board. Cut and shape into rolls, place on cookie sheet and let rise for 2 1/2 hours.
For crescent rolls roll dough into rectangle, use a pizza cutter to cute dough in half long ways, then into triangles. Start at the wide end and each triangle and fold the corners in about 1/2 inch - then roll up to narrow end. Place the pointy end down on the pan so you won't have little ears sticking up as it rises and backs.
Parker house or any other shape will work as well.
Bake at 400 degrees for 10 min or until light golden brown.