2 pkg. yeast
1 c. warm water
6 c. self rising flour
1 c. shortening, melted
1/2 c. sugar
2 eggs
2 c. buttermilk

Dissolve yeast in warm water.

Mix shortening, egg, and buttermilk together in a large bowl.

Mix flour and sugar separate, then add to liquid.

Add yeast mixture last.

Dough will keep in refrigerator and is better if mixed the day before you use.

Grease muffin pans.

Bake at 350 degrees for 15-20 minutes.