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1 c. vegetable shortening
1 c. boiling water
2/3 c. sugar
2 tsp. salt
2 env. yeast
1 c. lukewarm water
2 eggs
6 c. sifted bread flour
Melted butter

Pour boiling water over shortening and stir to melt; add sugar and salt and stir to dissolve. Dissolve yeast in lukewarm water (115 degrees). When shortening mixture is cooled to lukewarm, add yeast, beaten eggs and flour to make a soft dough. Cover and let rise until double in bulk.

Punch down and store in the refrigerator 1 1/2 to 2 hours or longer. About 1 1/2 to 2 hours ahead of time, take dough out of refrigerator and turn out on floured board. Shape into golf-ball size balls and place on greased sheet pan. Bake at 425 degrees for 12 minutes.

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