2 3/4 c. sifted flour
4 level tbsp. lard (I use Crisco)
1 cake yeast or 1 pkg. dry yeast
1 c. warm water
2 tsp. salt (scant)
3 level tbsp. sugar

Mix flour, salt, sugar and Crisco together until it looks like cornmeal. Melt yeast in warm water. Mix all together. Put in refrigerator. Cover until morning. Take out as much as you need that day and put rest in refrigerator. It will keep several days. Make into rolls; let rise about two hours. Bake at 400 degrees 10 to 15 minutes. I use pocketbook rolls. I cut them with cutter and dip half in butter and fold over. Put in a 9 x 13 inch pan. If you use lite flour or bread flour you will use less. These do fine baked then freeze them and warm up later.