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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
melted butter

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.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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