1 c. boiling water
1 c. Crisco
3/4 c. sugar
2 pkg. yeast, dissolved in 1 c. warm water
2 beaten eggs
1 1/2 tsp. salt
6 c. all-purpose flour

In a large bowl, pour boiling water over Crisco and dissolve. Set aside to cool to lukewarm. Add remaining ingredients. Mix well; refrigerate overnight. Roll out on a lightly floured board. Cut with biscuit cutter and dip in melted butter. Layer in a Bundt pan, greased, until 1/2 full or less. Let rise 2 hours.

Bake at 350°F for 30 to 40 minutes.

Makes 2 pans. You can make 1 pan and refrigerate the rest for 2 or 3 days, if desired.