1 cup boiling water
3/4 cup Crisco, dissolved in the boiling water
1 cup cold water
2 cakes yeast, dissolved in 1/4 cup warm water
2 tablespoons salt
3/4 cup sugar
2 eggs, well beaten
7 cups flour


Take one cup of boiling water and dissolve 3/4 cup Crisco in the boiling water; add 1 cup cold water. Dissolve 2 yeast cakes in 1/4 cup warm water. Add yeast mixture, 2 tablespoons salt, and 3/4 cup sugar to water-Crisco mixture. Then add 2 eggs, well beaten. Stir in 7 cups flour. 

Good for pizza dough. 

Recipe from Rosaline Laumann


Note: Place dough in the refrigerator overnight. When ready to bake, take the dough from refrigerator and place roll portion balls in greased muffin cups or pan; let rise and double in size in a warm place (about 1 hour). Bake at 350-degrees for 15-20 minutes. 

The dough will keep in the refrigerator for at least one week, so rolls can be baked as needed. 

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