FULL RECIPE:

12 c. flour
4 c. water
1 tbsp. salt
1 lb. butter
1 c. sugar
4 eggs
3 dry yeast or 1 lg. Fleishmann cake

1/3 RECIPE:

4 c. flour
1 1/3 c. water
1 tsp. salt
1 1/3 sticks butter
1/3 c. sugar
1 lg. or 2 sm. eggs
1 pkg. dry yeast

Sift flour into large bowl. Set aside. Boil water, remove from heat. Add sugar, salt, and butter. Stir until sugar dissolves. Cool until lukewarm.

Dissolve dry yeast according to package directions. If using fresh yeast, crumble yeast and add 4 tablespoons sugar in small bowl. Stir until it dissolves, for 1/3 recipe, use the small 1 fresh yeast and 1 1/3 tablespoons sugar. Add yeast to lukewarm liquid. Beat eggs slightly and add to liquid. Then add this liquid mixture to the flour. Mix with spoon by hand until well mixed.

Cover, place in refrigerator until it raises. Once it raises, push down and cover. Then take out what you want to use. It can stay in refrigerator up to a week.