2 c. water
1/2 c. sugar
1/3 c. Crisco
1 tbsp. white vinegar
2 tsp. salt

Heat until ingredients are dissolved; cool.

2 pkg. dry yeast (dissolved in 1/2 c. very warm water)
1 egg
7 c. flour (between 6 to 7 cups)

Mix egg and yeast with liquids. Gradually add flour to form batter consistency, then beat well. Add remainder of flour to make soft (but not sticky) dough. Knead. Let rise 1 hour or until double in bulk. Pinch off dough and shape into 24 balls.

Place on greased 2 (13 x 15 inch) pans; flatten with hands. Let rise 1 hour. Bake at 375 degrees for approximately 20 minutes or until golden brown. Yields 2 dozen.