1 c. water
1/2 c. sugar
1/2 c. Crisco
1 tbsp. salt
1 pkg. dry yeast
5 c. flour
2 eggs
1 c. cold water

Heat water, sugar, Crisco and salt until melted. Pour into large bowl and add 1 cup cold water. Mix yeast in small cup with some liquid from bowl and stir in the flour and add eggs mixing well. Cover and refrigerate until ready to use.

Two hours before needed, melt some Crisco and pinch some dough and work in hand coating with the Crisco and place into greased muffin pans. Shape into two or three in pan. Let rise for 2 hours and bake in 425 degree oven until brown. Keeps very well for a week.