2 pkgs. granulated yeast
1 c. warm water
1 c. shortening
2/3 c. sugar
2 eggs
1 c. boiling water
3 tsp. salt
6 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda

Dissolve yeast in warm water with 1 teaspoon sugar. In large bowl, cream shortening and sugar. Add boiling water, stir to melt shortening and let cool. Add eggs; beat well. Add yeast mixture and mix well. Mix flour, salt, baking powder and soda. Add to liquid mixture in three separate additions, beating well after each addition. Cover with plastic wrap and place in refrigerator to rise overnight. Turn out on floured table or board. Let rest 15 minutes. Knead two or three times to keep dough from sticking to rolling pin. The less kneading the better.

Roll out dough and cut or shape as you like. Dip into melted butter and place in a pan close together. Place in warm draft-free place to double in size. Bake at 375 degrees about 15 minutes or until lightly browned.