3/4 c. lukewarm water
1 pkg. yeast
1/2 c. instant potatoes
3/4 tsp. salt
1/2 c. boiling water
1/3 c. Crisco
1/4 c. sugar
1 beaten egg
3 1/2 c. flour

Dissolve yeast in 3/4 cup lukewarm water. Set aside. In large bowl, mix instant potatoes, salt and boiling water; mix well. Add Crisco and sugar. Cool to lukewarm. Add yeast mixture and beaten egg. Add flour; mix well. Place in greased bowl. Cover and place in refrigerator overnight. Take from refrigerator. Knead down and roll out. Cut with biscuit cutter. Place in greased pan. Let rise until double, about 2 hours. Bake in 400 degree oven until brown.