1 c. milk
1/2 c. lard (room temp.)
1/2 c. sugar
1 tsp. salt
2 eggs
1 cake compressed yeast
4 c. flour

Dissolve yeast in 1/3 cup lukewarm water to which 1 tablespoon of sugar has been added and allow to stand while mixing dough. Scald milk, add sugar and lard. Add slightly beaten eggs and salt. Add yeast and stir in flour. Knead well, place in greased bowl and brush top with butter. Place in refrigerator overnight.

Roll out small amounts to size of a saucer. Divide in 4 wedge-shaped pieces and roll up starting with wide end. Place in greased 9 x 13 inch pan with small end down. Brush tops with butter. Let rise for 3 hours. Bake for 20 minutes at 375 degrees or until light golden brown. Makes 40 rolls.