1/2 c. sugar
3/4 c. shortening or cooking oil
2 tsp. salt
2 eggs
2 yeast cakes, dissolved in 1 c. lukewarm water
1 c. hot water
6 c. plain flour (full cups)

Dissolve sugar and shortening in hot water. Let cool. Add salt and eggs. To this add yeast solution and sift in flour. Put in refrigerator.

Note: It rolls out better after refrigeration and keeps up to 10 days.