2 cups boiling water
1/2 cup granulated sugar plus 1 teaspoon
1 tablespoon salt
1/4 cup shortening
2 cakes yeast
8 cups sifted flour, divided
2 eggs, beaten
Mix boiling water, 1/2 cup sugar, salt and shortening together; cool until lukewarm.
Dissolve yeast in lukewarm water; add 1 teaspoon sugar and stir in 4 cups of flour; beat well. Add
remaining flour, one cup at a time, beating well after each addition. Mix thoroughly to a smooth
dough; knead slightly. Place in a large greased bowl; grease top of dough; cover and store in
refrigerator until ready to use.
Remove as much as needed and shape as desired. Let rise in a warm place until double in bulk. Bake at
425 degrees F for 20 to 25 minutes.
