|Compressed yeast cake/1 package dry yeast||1|
|Eggs||2 , beaten|
|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Flour||4 Cup (64 tbs), sifted|
Dissolve yeast in 3 tablespoons warm water, and set aside.
Mix eggs, sugar, shortening and salt well, and stir in 1 cup warm water.
Stir in yeast mixture and add flour.
Mix well; cover bowl, and place in refrigerator overnight, or if to be used the same day, set aside at room temperature.
About 2-3 hours before baking, roll circles to 1/4 inch thickness; spread with butter.
Cut into wedges, and roll from wide edge to point.
Let rise 2-3 hours.
Bake at 425° for approximately 6 minutes.