4 cakes yeast or 6 pkgs. dry yeast
1/2 c. warm water
1 c. sugar
1 c. Crisco
2 tsp. salt
4 eggs
1 1/2 c. lukewarm milk
7 c. all-purpose flour, sifted
1 1/2 sticks butter, melted

Dissolve yeast in water and set aside. Cream sugar and shortening, add salt and eggs; mix well. Combine lukewarm milk and yeast mixture, stir into first mixture. Fold in flour until mixture reaches a good dough stage, not too dry and not too sticky. Scrape into large greased bowl (I use the largest Tupperware bowl) and cover with a damp cup towel. Place the dough in a warm place for 2 hours or until double in volume.

Turn out on a floured board, handling as little as possible. Roll to 1/2 inch thickness, cut with a biscuit cutter, dip in butter, and fold each roll in half as it is placed in pan. At this point, rolls may be refrigerated for several days or frozen. To bake, allow rolls to reach room temperature and to rise until double in volume (about 1 hour). Bake in middle of oven at 350 for 20-25 minutes until golden brown. Makes 80-100 rolls.