1 c. Crisco
2 cakes yeast
1 c. boiling water
1 c. cold water
3/4 c. sugar
2 eggs
1 tsp. salt
6 c. flour

Cream Crisco and sugar. Add boiling water and cool. Dissolve yeast in cold water and add first mixture. Add eggs which have been beaten stiff. Store in refrigerator until ready to use. Shape in muffin tins and let rise for 2 hours.

Bake at 425°F for 20 minutes.