1/2 c. sugar
1/2 c. Crisco
1 c. hot water
1 level tsp. salt
1 pkg. yeast
1 c. cold water
6 c. flour
1 egg

Mix sugar, salt, Crisco and hot water. Cool to lukewarm. Beat egg and mix with yeast and cold water. Stir until dissolved. Combine the two mixtures. Mix well. Beat in about 4 1/2 cups of flour. Knead in bowl with hands. Add rest of flour; work real good with hands. Grease top of dough. Cover with cloth. Let rise in warm (not hot) place until double in size. Then oil a large bowl and put dough in. Turn to cover all over with oil. Cover tightly and put in refrigerator until ready to use.

About 1 hour before baking, pinch rolls out and roll in melted butter. Place in pan. Put in warm place to rise.

Bake in hot oven (450°F) until golden brown. Will keep in refrigerator 3 or 4 days. (Pinch out as needed.)