1 c. Crisco
1 c. boiling water
3/4 c. sugar
1 tsp. salt
6 c. flour (3 bread flour, 3 all-purpose flour)
2 pkgs. yeast
1 c. lukewarm water
2 eggs, beaten

Cream shortening and sugar; add boiling water - stir and cool. When first mixture is cool, add yeast that has been dissolved in lukewarm water and 2 tablespoons sugar. Add beaten eggs, then flour and salt that has been sifted.

Place in a greased bowl and cover until double in bulk. (Keep in refrigerator until next day.) Make into loaves and/or rolls. Let rise at least 2 hours. Bake at 350 degrees. Makes 2 (1 - 1 1/2 pound) loaves or 3-4 dozen cloverleaf rolls.