1 pkg. active dry yeast
2 eggs
1 tbsp. sugar
1 qt. hot water
6 c. flour
1 c. Crisco solid
1/2 c. sugar
1 tsp. salt

In a bowl beat 2 eggs, then add 1 tbsp. of sugar, 1 quart of water and the quart of hot (130 degrees) water. Let stand until needed.

In another extra large bowl blend together Crisco and flour until flour becomes crumbly. Add 1/2 cup of sugar and teaspoon of salt; mix.

Slowly stir in yeast-water mixture, stirring as you add. Once mixture is added, knead dough until smooth, about 8 to 10 minutes. Place in greased bowl and let rise until doubled in size. Knead again about 3 minutes. Let rise again. When doubled, divide in half, roll and cut. Cook in greased cupcake pans. Bake at 350 degrees until brown.