• 1 pkg yeast (a rounded tablespoon)
• ½ cup lukewarm water
• 1 cup hot water
• ½ cup lard or butter
• ½ cup sugar
• Pinch salt
• 1 cup cold water
• 3 cups all purpose flour
• 2 well-beaten eggs
• 5 more cups all purpose flour

Pour 1 package yeast into ½ cup lukewarm water, let stand.  In separate bowl mix 1 cup hot water, ½ cup lard or butter, ½ cup sugar, pinch of salt and let stand until cool.  Then add 1 cup cold water, 3 cups flour, 2 well beaten eggs as well as the yeast mixture and beat well.

Add 5 more cups of flour, mix well, and turn onto a floured board and knead well.

Place into large greased bowl.  Place in warm place.  Cover with damp towel.  Let rise until double in size.  Form into small roll sized dough balls and set into greased baking dish, leaving room for baking expansion.  Let rise on baking dish or pan until approximately double in size.

Bake at 350 degrees until golden brown.  Do not overbake.

Place any dough that you do not want to use back into a greased covered container and put in refrigerator.  When ready to use, take from refrigerator about 3 hours before rising.  Do not freeze.

Dough can be rolled out and melted butter and sugar/cinnamon mixture poured onto dough.  Then roll the dough length wise and cut into half inch slabs.  Place these into greased baking dish and bake until golden brown.  Frost with white frosting mixture and serve warm.

Dough also can be rolled out and melted butter and sugar/cinnamon mixture poured onto dough.  Then roll the dough length wise and bake in a small greased bread pan, leaving room for expansion.  Serve warm as cinnamon bread.