2 c. water
3/4 c. sugar
3/4 c Crisco
1 pkg. yeast
1 tsp. salt
2-3 beaten eggs
6 c. flour

Mix in order given and let rise until double. Punch down and store in icebox. This will keep one week. For hot rolls, pinch off pieces size of small egg and place in greased muffin tins. Let double and bake in hot, 400 degree oven until brown, 15 to 20 minutes.

For cinnamon rolls: Roll dough to large rectangle about 1/4 inch thick. Melt 1 stick butter and spread over dough. Sprinkle mixture of sugar and cinnamon over butter. Roll jelly roll fashion. Slice 1 inch thick slices. Place on greased baking sheet. Let rise. Bake at 400 degrees for 15 to 20 minutes. Ice with milk and powdered sugar icing.