1 pkg. yeast (not self rising)
1 tsp. salt
4 c. flour
1/2 c. Crisco
2 eggs
1/2 c. sugar
Dissolve yeast in 3 Tbsp. lukewarm water. Set aside. Stir in 1/2 c. Crisco and salt into 1 c. boiling water. Let stand until warm in large mixing bowl. Beat in small bowl 2 eggs. Stir in the 1/2 c. sugar. Using a spatula dump into the large bowl mixing it with the Crisco and salt. Then add the yeast. Stir in 2 c. flour and beat with beaters. Add and beat gradually the remaining 2 c. flour.
Cover and refrigerate 4-6 hours.
Roll out 2 rounds of dough 1/4 inch thick; 12 inches in diameter. Butter dough and cut into pie shape wedges, 12 wedges each round. Roll into crescents and place on a greased cookie sheet. Let rise about 3-4 hours. Bake 6-8 minutes at 400 degrees.
