1 pkg. active dry yeast
1 1/2 c. water
5 c. all-purpose flour
1 tsp. salt
1/4 c. sugar
1/2 c. shortening
Butter

Dissolve yeast in 1/2 cup very warm water. Stir flour, salt and sugar together in large bowl. Cut in shortening. Add yeast mixture and 1 cup cold water. Stir until elastic strands appear.

Place in greased bowl, cover and refrigerate until ready to use (up to 5 days). Remove 2 hours before baking. Roll out on floured surface to 1/2 inch thick. Cut with 2 inch biscuit cutter. Shape into a ball and place on greased baking pan. Cover with damp towel and let rise in warm place until doubled in size.

Bake in preheated oven 450 degrees for 15 minutes or until brown. Brush tops with butter and remove to rack to cool. Yields 2 dozen.