1 pkg yeast
1/2 c Crisco
1/2 c sugar
1/2 t salt
1/2 c warm water (just warmer than your finger)
1/2 c boiling water
1 egg
3 c all-purpose flour

1. Dissolve yeast in warm water.
2. Cream shortening, sugar, and salt.
3. Pour on boiling water, stir to dissolve.
4. When cool, add yeast and well-beaten egg.
5. Add 2 c flour and beat well by hand.
6. Add 1 c flour and mix.
7. Store in covered container in refrigerator overnight. (Will keep in refrigerator for a week.)
8. Three hours before serving:
        Grease muffin tins.
        Flour hands.
        Put three walnut-sized dough balls into each muffin cup
              for a clover-leaf effect.
9. Let rise AT LEAST TWO (2) HOURS.
10. Bake at 350 for 15 minutes.