1 c. lukewarm water
2 pkgs. yeast

Dissolve together and put aside.

1 c. boiling water
1 c. Crisco
1 c. sugar
1/2 tsp. salt

Dissolve together and cool.

2 beaten eggs
6 c. unsifted all-purpose flour

Mix the first 7 ingredients together. To this liquid add the 6 cups of flour 1 at a time mixing well with a wooden spoon until all flour has been mixed in.

Cover and refrigerate at least 4 hours. When ready to use, take out amount needed and knead on floured board. Roll out and cut like biscuits. Put in greased pan, cover with towel and let rise in warm place for at least 1 hour. Bake in hot (425-450 degree) oven for 10-15 minutes. This dough mixture will keep in the refrigerator 2-3 weeks if kept covered.