3/4 c. Crisco
1 tbsp. salt
1 c. boiling water
3/4 c. sugar
3 pkgs. dry yeast
3 eggs
5 to 7 c. sifted flour
1 c. cold or tepid water

Cream the sugar, salt and shortening. Pour boiling water over it to melt the shortening. In another small bowl dissolve the yeast cakes in 1 cup of tepid water. (If the water is hot, it kills the yeast.) Beat 3 eggs lightly and add to the yeast mixture.

When the first mixture is cool, add the yeast-egg mixture. Mix in flour until batter is not sticky. Knead about 2 minutes; cover with a damp warm cloth and allow to rise in a warm place. Pour out on a floured board; knead 1 minute; cut into roll size, dip in melted butter and place in greased roll pans; refrigerate until 1 hour before cooking time. Bake at 350 degrees until golden brown.