Place oleo or butter, sugar, and salt in a bowl. Pour boiling water over mixture, blend, and cool.
Beat eggs until thick and add to oleo and sugar mixture. Dissolve yeast in warm water and add to above. Stir in six cups of unsifted flour and mix well. Tightly cover bowl and set in refrigerator overnight or until ready to use. It will keep for a week.
Three hours before ready to use, roll out dough to 1/2" thickness and cut in 2" rounds. Dip in melted butter, fold over, and place on greased cookie sheets.
Let rise until double in size. Bake in preheated oven at 425º for 12-15 minutes.
To make buns roll out 3/4" thick. Do not fold over.
Dissolving yeast: sprinkle dry yeast into the warm water. Hot water will kill yeast and prevent dough from rising.
Baking: Place rolls one inch apart on the baking sheet if you like them crusty on all sides.
Roll odugh into large pieces 1/4" thick. Sprinkle with sugar, cinnamon, and nutmeg. Dot with butter. Chopped nuts may be added if you desire. Roll up as you would a jelly roll and cut into slices 1" thick. Place on a greased pan and allow to rise until double in size. Bake at 425º until done. Ice with orange or vanilla icing while hot. Freeze until ready to serve.
Cream sugar and butter together. add orange juice concentrate beating at a high speed until icing is a good consistency to spread. Pour over hot cooked rolls.