1/2 c. butter and 1/2 c. Crisco
3/4 c. sugar
1/2 tsp. salt
1 c. boiling water
2 beaten eggs
2 pkg. dry yeast, dissolved in 1 cup lukewarm water
6 c. plain flour (don't sift before measuring)
2 sticks melted butter

For best results, use mixer. Cream shortening, sugar and salt. Add boiling water. Cool until lukewarm. Add eggs, yeast and flour. Let rise until double in bulk. Punch down and knead slightly. Roll to 1/4 to 1/2-inch thickness. Cut in various shapes. Dip in melted butter and place in Bundt cake pan. Let rise until double.

Bake at 350°F for 35 to 40 minutes. (May be refrigerated after punching down. Can be frozen after it is placed in pan.)