1 c. Crisco shortening
3/4 c. sugar
2 tsp. salt
1 c. boiling water
1 c. coldest tap water
2 slightly beaten eggs
2 cakes yeast
1/4 c. lukewarm water
6 c. sifted flour

Cream Crisco, sugar, and salt in a large bowl. Add boiling water, stir until sugar dissolves. Add cold water and stir. Blend in slightly beaten eggs. When above mixture is lukewarm, stir in dissolved yeast. Add flour, 2 cups at a time, and stir after each addition. Grease top of dough lightly, cover and put in refrigerator to rise at least overnight. (May be used a little at a time and kept in refrigerator as long as a week.)

Roll out 3/4 inch thick, cut with 1 3/4 inch diameter biscuit cutter. Dip each roll on each side in lukewarm melted shortening and put in cookie sheet. Let rise until double about 2 hours. Bake at 400 degrees for 12-15 minutes. They melt in your mouth.