1 1/2 c. boiling water
1/2 c. sugar
1 tsp. salt
1/4 c. Crisco
1 pkg. active dry yeast (reg. yeast works better than fast acting)
1 egg
1/2 c. lukewarm water
5-6 c. enriched flour

Pour boiling water over sugar, salt and Crisco. Stir until dissolved. Cool mixture to lukewarm.

Add yeast which has been dissolved in lukewarm water and the egg. Mix well. Stir in flour, 5 cups first then mix with dough hook for 2 minutes. Add 1/2-3/4 c. flour. Mix 7 minutes with dough hook. Bowl should be cleaned and dough will cling to dough hook. Put in covered container that has been well greased with Crisco. Store in refrigerator for up to 10 days.

When ready to use dough, punch down, and roll out on floured board until 1/2 inch thick. Brush with butter. Allow to rise in warm place until double in bulk, about 1 hour. Bake in hot oven, 425 degrees for about 20 minutes or until brown.