1 1/2 c. boiling water
1/4 c. sugar
1 tbsp. salt
1/4 c. Wesson or butter Crisco
2 eggs, beaten (egg beaters may be used)
1 1/2 pkg. dry yeast
1/2 c. warm water
Sift together:
3 1/2 c. plain flour
1 1/2 c. self-rising flour

Pour boiling water over sugar, salt and Wesson or Crisco. Cool this mixture to lukewarm. Dissolve yeast to warm water. Add to liquid mixture. Stir well. Add beaten eggs and mix well. Stir in all flour making a soft dough. Add more flour if too sticky. Stir until well mixed. Grease a covered bowl well with Wesson oil.

Place dough in bowl and turn over several times to grease dough well. Cover and place in refrigerator overnight. Punch dough down and knead about 75 to 100 times. Keep dough soft for biscuits. Fold over and pinch ends together. Place in pan that has been sprayed with Pam. Cover and let rise approximately 1 1/2 hours.

Preheat oven to 375 degrees and bake rolls 15-20 minutes. Remove from oven and brush tops with melted butter. Makes approximately 30-36 rolls. These rolls may be baked about 10-12 minutes. Then cooled completely. Cover with foil or place in a freezer bag and freeze until ready to use. Then thaw rolls completely. Bake in a preheated 375 degree oven for about 10 minutes. Rolls will keep in freezer well for several weeks.