1/2 c. sugar
2 tsp. salt
1 c. Crisco
1 egg
2 tbsp. plain flour
1 pkg. yeast in 1 c. warm water
1 c. warm water
6 c. unsifted plain flour

Cream sugar, salt, Crisco. Add egg and 2 tablespoon plain flour and yeast water and cup warm water. Work in the 6 cups of flour. Cover and refrigerate overnight. Next morning roll out the desired amount on floured board. Cut and allow about 3 hours to rise. Bake at 375 degrees until brown. This dough will keep at least a week or longer in refrigerator.