2 pkg. dry yeast
1/2 c. sugar
6 1/2 c. plain all-purpose
1/4 c. soft Crisco
2 c. warm water
2 1/2 tsp. salt
Dissolve yeast in warm water, add sugar, salt and 1/2 of
flour, Crisco and egg. Beat two minutes, add remaining flour
gradually. Mix by hand, cover with damp cloth, place in
refrigerator overnight. Shape next day and put on greased
cookie sheet, let rise for 2 or 3 hours. Bake in 400 degrees oven for
12 to 15 minutes.
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