Dissolve 2 packages of yeast in a cup of lukewarm water.

3 c. boiling water
3/4 c. butter, butter, Crisco or whatever you want
1 level tsp. salt
1/2 c. sugar

Mix and set aside to cool. After this method is cool, mix together with method 1 and begin sifting flour into this mixture. Add enough flour to make a batter. When the batter will fall off a spoon in a blob, you have your batter right. Cover and set in a warm place to rise for about an hour. Watch it-if your bowl isn't large enough, it will come over the top.

Add enough flour to make a stiff dough and put on bread board. Using more flour, knead your bread until it no longer sticks to the board or your hands. Fifteen minutes is not too long to knead your bread. Grease a large bowl or gallon crock, turn the dough over in the grease, cover it and let it rise to two or three times its size-takes an hour or so.

Next grease generously your bun pans or loaf pan and cover your hands with the grease. Don't add any more flour. With greasy hands, pinch off pieces of dough and shape into buns or a sufficient amount for a loaf. Turn them over in the greased pan and set the pans in a warm place to rise two or three times their size. Buns will bake in 12 to 15 minutes in a 400 degree oven. Loaves should be baked on a little lower temperature for a longer time.