2/3 c. Crisco
2/3 c. granulated sugar
1 tbsp. salt
1 lg. household yeast
2 eggs

Put sugar and Crisco together. Dissolve yeast in 1/2 cup warm water. Add salt, add 3 cups warm water (this includes 1/2 cup used with yeast). Add 2 eggs and then add 6-8 cups of flour or until not sticky to your hands. Cover with cloth and put in refrigerator.

I make mine at night and punch the air out at least twice before 12:00. I raise them in cloverleaf rolls in muffin pans. Put in refrigerator. Take them out at least 2 hours before baking to let them raise. Bake at 400 degrees for 15-18 minutes. 32 large rolls.