1 pkg. dry yeast
1/4 c. very warm water
1 c. milk, scalded
3 tbsp. sugar
1/2 c. Crisco oil (or solid)
3 c. self-rising flour

Dissolve yeast in water. Stir sugar and Crisco into milk and cool to lukewarm. Add yeast, stir, then stir in flour and mix until smooth. Refrigerate up to 2 weeks.

When ready to prepare, knead dough on lightly floured surface, roll out and cut into desired shapes. Let rise 30-45 minutes and bake at 425 degrees until lightly browned.

CINNAMON ROLLS:

Roll out a rectangle of dough, brush with melted or soft butter; sprinkle with cinnamon-sugar, top with nuts, raisins, or any of your favorite toppings, and roll up. Cut into 1 1/2 inch slices and place on greased bake sheet. No need to let rise; bake at same temperature as above.