Punch Buns - cooking recipe

Ingredients

2 pkg. dry yeast
5 c. warm water
1 Tbsp. salt
1 Tbsp. sugar
1 c. shortening
1 c. sugar
2 eggs
5 lb. flour (varies with weather)

Preparation

Mix yeast,
water,
salt
and sugar in large bowl.
Add remaining ingredients
and
then
enough
flour to make a soft dough.
Knead
thoroughly;
leave
dough slightly sticky.
Let rise until
double
in refrigerator.
Punch down.
This can be kept in
refrigerator
4 to 5 days.
Punch down each day.
Can be used
the
same day if refrigerated at least 2 hours.
This can be used
for dinner rolls, hamburger buns, sweet rolls or bread. Shape as desired.
Bake at 375\u00b0 for 15 to 20 minutes.