1 c warm water

1 tsp sugar

2 pkg yeast (not Rapid Rise)

1 c. boiling water

1 c. shortening

1 1/2 tsp. salt

2/3 c. sugar

2 eggs

6 c. flour + 1 c. flour for rolling dough

1 stick butter
In glass conainer, combine 1 c. warm water with 1 tsp sugar yeast. Set aside.  In the bowl of a standing mixer fitted with the paddle attachment, melt shortening in 1 c. boiling water, then mix in salt and 2/3 c. sugar.  Set aside until cool.  Whisk in the eggs.  Alternate the 6 c. flour with the yeast mixture, and mix until the dough begins to pull away from the sides of the bowl.  Oil a bowl and gather dough into a ball.  Place it in the oiled bowl, cover with a cloth and let rise away from drafts until doubled in size, about two hours.  When it is risen, punch dough down, and roll out on a heavily floured board to about 1/2″ thick.  Cut into rounds with a 4″ or 6″ biscuit cutter.

Preheat oven to 350.  Place butter in a 9×12″ metal baking pan and heat in oven until butter melts.  Dip dough circles in melted butter, and fold in half.  Place in baking pan just touching–spacing them closely will help them rise.  Brush the tops with additional butter and bake  for about 20 minutes until lightly browned and the scent of butter and yeast makes you faint.

makes 3-4 dozen