1 c. lard
1/2 c. sugar
2 compressed yeast cakes
2 c. water that has been boiled & cooled
2 soup spoons salt
2 eggs, beaten
6 1/2 c. flour

Cream together lard and sugar.

Let raise double in bulk. Punch down and place in refrigerator 18-24 hours. Take pieces of dough size of walnut. Roll into ball. Place 2 in muffin tin or use three smaller pieces for clover leaf rolls. Let raise about 2 hours. Bake 20 minutes in a moderate oven.