1 c. boiling water
1 c. shortening
1 c. sugar
1 1/2 tsp. salt
2 eggs, beaten
2 pkg. dry yeast
1 c. warm water
6 c. unsifted flour

Pour boiling water over shortening, sugar and salt. Blend and cool. Add beaten egg. Sprinkle yeast into the warm water; stir until dissolved and add to mixture. Add flour and blend well. Cover and place in the refrigerator for at least 4 hours. About three hours before using, roll out 1/2 inch thick and cut with a biscuit cutter; brush tops with melted butter; fold over into pocketbook shape; or pinch off about a 1 1/2 inch ball; roll and shape with your hands. (You can make rolls larger or smaller if you want to.)

Place on greased pan and allow to rise at room temperature for about 3 hours.

Bake at 425°F for 12 to 15 minutes This batter will keep for several days in the refrigerator.