1. Dissolve 2 packages of dry yeast in 1/2 cup of warm water (set aside)
2. Bring to a boil 1 cup water and add 1 stick of margarine and 3/4 cup shortening in hot water. Remove from heat and cool.
3. In a large bowl, mix 2 eggs and 2/3 cup of sugar. Add 1 cup of cold water. Combine this with the above mixtures. To this add approximately 7 cups of self-rising flour.
4. Cover and place in the refrigerator until time to use. Roll on floured board, and cut with a biscuit cutter. Dip in melted margarine and place on baking sheet to rise at least 1 hour. Bake at 400 to 450 degrees for 10 to 12 minutes. Mix will keep for 3 or 4 days. Makes approximately 50 rounds.
Note: Dough will be sticky if it doesn’t set several hours in the refrigerator. Letting them rise more makes them fluffier.