Scald 1 cup milk. Add 1/2 cup Crisco. Dissolve 2 cakes yeast in 1/2 cup warm water.

In large mixing bowl put 1/2 cup sugar, beat in 3 eggs - one at a time. Add milk and Crisco. Add water and yeast. Add 6 cups flour, gradually beating. Cover with foil or plastic wrap. Let rise in refrigerator.

Form rolls the size of walnuts. Cover and let rise again 2 hours. Bake at 425 degrees for 5 to 10 minutes. Butter tops when taken out of oven.

Remove from refrigerator 2 hours before making rolls.