from the Raleigh News & Observer

2 ( 1/4 oz) envelopes dry yeast

1 1/2 cups lukewarm water

1/2 cup shortening ( or butter)

1/2 cup sugar

2 eggs

2 teaspoons salt

6 cups plain flour

Empty contents of dry yeast packets into a large bowl.  Add water and stir until dissolved.  Let stand until bubbly.  Stir in shortening, sugar, eggs and salt, mi well.

Add flour, mixing in gradually to form a soft ball.  Knead.  Cover and let rise in a warm place until double in bulk, 4 to 6 hours.  Punch do0wn then let rise again.  ( Dough may be prepared ahead to this point and stored in the refrigerator for up to 1 week.)

Roll dough to about 1/4 inch thickness.  Cut with round biscuit cutter.  Spread with melted butter and fold over, envelope-style.  Place on baking sheet.  Let rise about 2 hours.

Preheat over to 375 degrees.  Bake until done, about  15 minutes.