1 c. boiling water
1 c. shortening
1 c. sugar
1 1/2 tsp. salt
2 eggs, beaten
2 pkgs. dry yeast
1 c. warm water
6 c. unsifted flour

Pour boiling water over shortening, sugar and salt. Blend and cool. Add beaten eggs. Sprinkle yeast into warm water. Stir until dissolved and add to mixture. Add flour. Blend well. Cover and place in refrigerator for at least 4 hours.

About 3 hours before using, roll out and cut with biscuit cutter. Brush tops with melted butter. Fold over in pocket shape. Place on greased pan and allow to rise at room temperature for about 3 hours. Bake at 425 degrees for 12-15 minutes.