2 pkgs (1/4 oz each) active dry yeast
1 c warm water (110-115 degrees)
1 c boiling water
1 c shortening
3/4 c sugar
1 t salt
2 eggs, beaten
7 1/2 - 8 c all-purpose flour

In a small bowl, dissolve yeast in warm water. Meanwhile, in a large bowl, combine boiling water, shortening, sugar and salt. Allow to stand 3-4 minutes or until shortening is melted and sugar is dissolved. Add the yeast mixture and eggs; mix well. Add 2 c flour; beat until smooth. Ad enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. Turn dough onto a floured surface. Pinch off a piece and form a 2 1/2 inch ball. Roll into a 5 inch rope and shape into a knot. Repeat with remaining dough. Place on a greased baking sheet. Cover and let rise in a warm place until doubled in size, about 30 minutes.

Bake at 350°F for 20-25 minutes or until golden brown.

Yield 2 1/2 dozen.