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Ingredients
- 2 pkgs. dry yeast
- 2 1/4 c. lukewarm water
- 6 1/2 to 7 c. plain White Lily flour, sifted
- 1 heaping Tbsp. salt
- 1 c. Crisco
- 1/2 c. sugar
- 2 eggs
Method
- In large mixing bowl, dissolve yeast in the lukewarm water; add 1/2 of flour, salt & sugar, beating with electric mixer or dough hook, add eggs, Crisco and remaining flour.
- May have to stir some of flour in by hand, since it gets to stiff for mixer. Cover tightly & place in refrigerator to rise.
- The dough will need to be punched down 2 or 3 times before it stops rising.
- Two hours before serving time roll dough out to about 1/3 inch thickness, brush tops with melted butter or margarine.
- Bake in 450° oven until golden brown.
- I usually make these up the day before I plan to serve them so they will finish rising before bedtime.
- I always buy yeast with the furtherest expiration date away.
