2 c. boiling water
2 tbsp. shortening
1/2 c. sugar
2 beaten eggs
1 tbsp. salt
2 pkgs. yeast
7 to 8 c. flour

Mix boiling water with shortening, sugar and salt. Dissolve yeast in 1/4 cup lukewarm water with 1 teaspoon sugar added. Cool water, mix until lukewarm. Stir in yeast and eggs. Stir in 4 cups flour, beat well. Add 3 to 4 more cups flour until dough is firm, will be slightly sticky. Refrigerate 6 to 8 hours or overnight. Shape into balls and place in greased tins. Let rise until double in shape. Bake at 425 degrees for 15 to 20 minutes. Rub top with butter (after removing from oven) if desired. May be rolled out for Parkerhouse also.