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2 packages active dry yeast
2 cups warm water or potato water (110 to 115 degrees)
1/2 cup sugar
2 teaspoons salt
6-1/2 to 7 cups sifted flour
1/4 cup Crisco shortening
Dissolve yeast in water; add sugar, salt and half the flour. Beat thoroughly for 2 minutes. Add egg and shortening. Beat in remaining flour gradually by hand. Mix with hands until smooth. Place in bowl and grease top. Cover with damp cloth; place in refrigerator over night.
Punch down occasionally. Two hours before baking, cut off amount needed. Roll dough into oblong 12 inches wide and 1/2-inch thick. Spread with soft butter. Fold over in half; cut into 1/2-inch strips.
Shape into knots, twists and figure eights. Place on greased baking sheet and brush with melted butter. Let rise 1-1/2 to 2 hours. Bake at 400 degrees for 12 to 15 minutes.