1. Dissolve 2 packages of dry yeast in 1\/2 cup of warm water (set aside)<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Note: Dough will be sticky if it doesn\u2019t set several hours in the refrigerator. Letting them rise more makes them fluffier.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … <\/p>\n