4 c. water
2 c. sugar
1 tbsp. salt
1 c. shortening (Crisco)
4 to 6 c. flour
1 pkg. dry yeast dissolved in 1/4 c. warm water
4 eggs, beaten
5 to 7 c. flour

Boil water, sugar, and salt for 1 minute. Pour in large bowl to cool with shortening. When cool, add 4 to 6 cups flour. Stir until smooth. Add dry yeast in water and beaten eggs. Stir until mixed. Add 5 to 7 cups flour until dough pulls away from bowl. Turn onto floured pastry board and knead until smooth and elastic.

Return to bowl, cover and set in warm place to raise for 2 to 2 1/2 hours. Knead again and place dough back in bowl. Cover and let raise until doubled. Shape into buns and place on greased baking sheets. Cover with plastic and a towel. Let raise overnight.

Bake in morning at 325 degrees for 10 to 12 minutes. Remove from sheets to cool and lightly grease hot buns with butter. These buns freeze well. Makes about 80 buns.