Pocketbook Rolls - cooking recipe

Ingredients

1 cup Crisco shortening
2 1/4 ounces yeast
1 cup sugar
1 cup boiling water
2 teaspoons salt
1 cup lukewarm water
2 eggs, beaten
6 cups all-purpose flour, sifted
1/4 cup butter, melted

Preparation

Use a large bowl or dutch oven when you mix the ingredients, because the dough must have room to rise.
Dissolve the yeast in the lukewarm water. Set aside. Cream shortening, sugar and salt. Pour boiling water over the shortening mixture and stir until dissolved.
Beat the eggs and add them to the creamed mixture. Add the yeast and water. Stir.
Add the flour two cups at a time, stirring after each addition. Cover with plastic wrap and put a plate on top. Put in the refrigerator overnight.
Oil hands and baking dishes. Pinch off a small amount of dough. Flatten it in the palm of your hand. Dip it in the melted butter, then fold it over to form a pocketbook. Put in oiled pans, leaving some room to rise.
Cover the pans and let rise in a warm place for several hours. I put them in the oven on Warm. When they are ready, bake at 400 degrees until brown (10-15 minutes).