1/2 c. shortening
1/2 c. boiling water
1 tsp. salt
3 c. flour
1/2 c. sugar
1 sm. cake compressed yeast
1/2 c. cool water
1 egg, well beaten

Cream shortening, sugar and salt. Add boiling water and cool to lukewarm. Dissolve yeast in 1/2 cup cool water; add beaten egg and add to shortening and water mixture. Stir in flour, beat very well, cover and let rise for 1 hour. Mix down and again let rise for 1 hour.

Turn out on floured surface and roll to 1/2 inch thickness. Cut with biscuit cutter. Mark circle in half with dull edge of knife. Brush 1/2 with melted butter; fold over and pinch edges tightly with fingertips. Place on greased shallow pan and let rise until doubled in bulk.

Bake 400 degrees for 15 minutes or until nicely browned. After removing from oven, butter the tops lightly.

I always triple the recipe and use a large cake compressed yeast. These freeze well.