3/4 c. hot water
1/2 c. sugar
1 tbsp. salt
3 tbsp. butter
2 pkg. yeast
1 c. warm water
1 beaten egg
2 1/2 c. flour

Combine 3/4 cup hot water, 1/2 cup sugar, 1 tablespoon salt and 3 tablespoons butter; cool to lukewarm. Dissolve 2 packages yeast into 1 cup warm water. Add mixture to the yeast. Add 1 beaten egg, 2 1/2 cups flour and beat until smooth. Add enough flour to make soft dough.

Turn out on floured board and knead until smooth and elastic. Then put liquid Crisco oil on hands and on top of dough. Store in refrigerator and cover. May be kept 4-5 days, but punch down dough. When ready to use, grease bottom and sides of pan. Be sure dough is covered in oil. Let raise 3 hours. Bake at 350 degrees until golden brown.