1 yeast cake
2 eggs, well beaten
1/2 c. lukewarm water
5 c. flour
3/4 c. sugar
1 tsp. salt
1/4 tbsp. melted Crisco
1 1/2 c. sweet milk

Dissolve yeast in water. Scald milk and cool. Melt Crisco over low heat in pan. Combine eggs, milk, sugar and Crisco. Stir in flour and make soft batter. Let rise 2 hours then place in refrigerator overnight.

When ready to use, make dough into rolls and let rise two hours. Bake in 350 degree oven until brown. Can be kept up to 2 weeks. Keep covered with a damp cloth.