2 c. (1 pt.) sweet milk
1/2 c. sugar
1 c. Crisco
6 c. self-rising flour
1 pkg. yeast

Dissolve yeast in 1/2 cup lukewarm water. Put milk, sugar and Crisco in saucepan and heat (do not let boil) until shortening melts. Cool this mixture to lukewarm. Add yeast and flour. Stir these in and then beat about 25 strokes. Cover with foil and refrigerate overnight. When needed, make out rolls as desired and place on a greased baking sheet. Brush tops with melted butter. Allow 2 1/2 hours for rising. Bake at 425 degrees for about 10 to 12 minutes.