1/3 c. sugar
1/3 c. Crisco
1 1/2 tsp. salt
1 1/2 c. milk
2 eggs
4 c. flour, sifted
1 pkg. dry yeast
1 stick butter

Heat; do not boil, sugar, Crisco, salt and milk. Cool to room temperature. Add yeast and eggs. Add flour and mix to about a biscuit consistency. Let rise 1 hour and punch down. Let rise an additional hour. Roll out and cut rolls. Melt butter in baking pan. Dip cut rolls in butter, coating both sides. Let rise another 45 minutes to 1 hour.

Bake at 350°F until brown about 15 to 20 minutes.