1 pkg. yeast or 1 (.6 oz. block) compressed yeast
1/2 c. lukewarm water

Pour water into large beater bowl. Sprinkle yeast on water. Let stand 5 minutes.

2 eggs, beaten
1/2 c. sugar
1 tsp. salt
5 tbsp. corn oil
1 c. warm water

Mix together, add to above and beat for 2 minutes with electric mixer.

5 c. flour

Add half of the flour to above mixture, and beat for 3 minutes. Stir in the remaining flour by hand, with a spoon. If you can't incorporate all the flour into the dough, don't worry. Flour differs.

Cover bowl tightly and refrigerate until ready to make biscuits. Dough will keep for a week. When ready for baking process, butter a cookie sheet scoop out dough, a teaspoon at a time, roll into small balls with buttered hands, and pat down onto cookie sheet. Rolls should be small and dainty.

Let rise 3 hours. Bake in preheated 400 degree oven about 10 minutes. Keep remaining dough for another time. Or make the whole batch and freeze some.