1 c. lard
1 c. boiling water
3/4 c. sugar

Cream lard and sugar. Add boiling water. When cool, add:

2 yeast cakes dissolved
1 c. cold water

2 eggs, beaten
1 tsp. salt
6 c. flour

Place in refrigerator overnight or until ready to use. Cut in rolls. Let rise 2 hours before baking in hot oven for 20 minutes or until brown.