1/3 c. shortening
1/3 c. sugar
1/2 c. boiling water
1/2 c. cold water
1 pkg. dry yeast
3 1/2 c. plain flour
1 tsp. salt
1/4 c. warm water

Cream shortening. Add sugar and salt. Add boiling water, stir, dissolve yeast in warm water, add shortening, eggs and flour. Mi well. Refrigerate overnight. Turn out on floured board 2 hours before time to bake. Shape into 1 inch balls; place 3 balls in greased muffin tin, let rise. Bake at 450 degrees for 10-15 minutes.