1/2 c. shortening
1/3 c. sugar
3/4 to 1 tsp. salt
1/2 c. boiling water
1 pkg. yeast
1/2 c. warm water
1 lg. egg, beaten
3 c. all-purpose flour, sifted

Blend shortening, sugar, salt, and water; let cool. Mix yeast with 1/2 cup warm water and let stand 5 minutes. Mix egg with flour, then combine all ingredients and mix well. Cover and refrigerate until thoroughly cooled, preferable overnight. Roll out a small amount of dough at a time; cut with floured biscuit cutter; brush rounds with melted butter and fold over, pocket book style. Place on a baking sheet and cover with wax paper. Let rise 1 to 1 1/2 hours or until double in size. Bake at 400 degrees approximately 10 minutes or until lightly browned. These freeze well. To freeze, Bake but do not brown well; when ready to use, thaw and bake until golden.