1 1/2 c. (each) warm water, lukewarm milk
2 pkg. dry yeast
1/2 c. (each) sugar, Crisco
2 tsp. salt
6 1/2 to 7 c. flour
2 eggs

Mix and refrigerate (6 hours or up to 4 days); punch down if refrigerated too long. Shape while cold into 30 rolls on lightly greased pans; let rise 2 hours covered with cloth; bake 400 degrees for 10 minutes.