2 pkgs. yeast
2 c. warm water
2 eggs, creamed
1/2 c. sugar
1 tsp. salt
1/2 c. Crisco
6 c. all-purpose flour

Put yeast in warm water. Mix all dry ingredients. Add all other ingredients. Pour in liquid and mix. Put in refrigerator overnight in airtight container. Next morning work dough stiff and make rolls half the size you want. Let rise until double in bulk - 2 1/2 to 3 hours. Bake in oven until golden brown.