1 1/2 c. boiling water
1/4 c. sugar
1 tbsp. salt
1/4 c. Crisco
1 egg
1 pkg. active dry yeast
1/2 c. lukewarm water
5-6 c. enriched plain flour

Pour boiling water over salt, sugar and Crisco. Stir until Crisco is dissolved. Cool to lukewarm. Add yeast to lukewarm water and dissolve. Add egg and mix well all ingredients. Add flour to make a soft dough; knead well. Rub surface with Crisco. Cover and place in refrigerator until ready to use.

When ready to use punch dough down, roll out on floured board to 1/2 inch thick. Cut with biscuit cutter, brush with butter, fold over and crimp edges. Place on cookie sheet and let rise until double. Bake at 425 degrees about 20 minutes or until brown.