1 c. shortening
1/2 c. sugar
1 c. boiling water
1 c. cold water
2 pkg. dry yeast
2 eggs, well beaten
6 c. unsifted plain flour
1 tsp. salt
Cream shortening and sugar together. Slowly add boiling water. When
mostly dissolved, add cold water. When mixture is lukewarm, add
yeast; stir to dissolve. Add beaten eggs, flour and salt (1 cup at a
time); mix well. Place in refrigerator overnight.
When ready to use, roll 1/2-inch thick. Cut with biscuit cutter;
butter with melted butter. Fold over and rebutter. Place in warm
(not drafty) place for about 2 hours. Bake 10 minutes in 450 degrees oven.
If needed, rolls can be shaped and placed in refrigerator for several
hours. Take out and let rise.
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