2 pkgs. dry yeast
1 1/4 c. warm water
3 eggs, well beaten
4 1/2 to 5 c. unsifted all-purpose flour
1/2 c. shortening
1/2 c. sugar
2 tsp. salt
butter to spread on dough

Dissolve yeast in 1/4 cup water. Let it stand 10 minutes. Combine dissolved yeast, eggs, 2 1/2 cups flour, 1 cup warm water, shortening, sugar, salt, in large mixer bowl. Beat at medium speed, scraping sides of bowl for 2 minutes with wooden spoon.

Stir in remaining flour to make soft dough. Cover, let rise until double in bulk, about 1 hour. Punch down. Refrigerate overnight.