Over the years I have corrupted Brenda's original recipe, I make the dough Criollo (native Argentine) style without a bowl.
1 C Shortening
2 t Salt
2 C water
4 Eggs
¾ C Sugar
2 T Yeast
½ C warm but NOT HOT water
6 ½ C. Flour
Put flour on your mixing surface, spread it out and make a well in the middle for the wet ingredients. Put sugar, warm water and yeast in the well, and mix, let proof.
In a mixer cream shortening, and salt, eggs. Add the creamed mixture and the remaining water to the proofed yeast. Gently mix the flour into the wet works until you have a soft dough. Add up to another two cups of flour until the dough is no longer sticky. Let rise 1 1/2 hour under a tea towel.
Punch down, roll out and cut in circles. Dip in melted Margarine. Fold in half and place on a greased cookie sheet. Let rise 1 hour.
Bake at 375 degrees for 10 minutes or until browned.
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