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Ingredients
- 1 cake yeast
- 1/2 c. sugar
- 1 c. lukewarm water
- 3 eggs
- 1/2 tsp. salt
- 1/2 c. shortening or oleo (can be melted but not necessary)
- 4 c. flour
Method
- Dissolve yeast and sugar in water.
- Then beat in eggs.
- Mix everything together except flour.
- Then mix 1 cup flour at a time. Mixture quite gooey, best to put in refrigerator and chill if you have time.
- Work with 1/2 amount of dough, knead slightly using just small amount of flour to keep from sticking.
- Roll out to about an 8 or 9-inch circle about 1/4-inch thick.
- Then cut into 8 wedges pie shaped.
- Roll big end first to point.
- Put into oblong pan or cookie sheets and let rise for 1 1/2 or 2 hours. Before dough is worked it can be stored in refrigerator up to two weeks, covered with damp cloth and plate, and kneaded down occasionally.
- Bake at 400° for 10 minutes.
