INGREDIENTS
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2 packages active dry yeast
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2 1/2 cups lukewarm water (between 95 and 110 degrees F on a candy thermometer)
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2 eggs
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3/4 cup sugar
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3/4 cup shortening, cut into cubes
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2 1/2 teaspoons salt
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8 cups all-purpose flour
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1/2 cup butter, melted, for brushing over the tops