2 pkgs. dry yeast
3/4 c. water
3/4 c. milk
1/2 c. sugar
2 tsp. salt
1/4 c. Crisco
4 to 4 1/2 c. flour

Dissolve yeast in 105 to 115 degree water. Scald milk. Add sugar, salt and Crisco to milk, stirring until Crisco melts. Let cool. Add yeast and water mixture. Add 2 1/2 cups flour and beat (with electric mixer) until smooth.

By hand, add rest of flour and knead about 5 minutes. Place in greased bowl, then turn greased side of dough up. Cover, let rise in warm place until double (about 1 1/2 hours). Punch dough down, make into rolls and place in greased pans. Cover and let rise until double (about 45 minutes). Heat oven to 275 degrees and bake 20 to 30 minutes. DO NOT allow rolls to brown. Remove from oven and let cool.

Place rolls in plastic bag and store in refrigerator or freezer. At serving time, brown rolls in 400 degree oven for 7 to 10 minutes.

P.S. Rolls may be baked after second rising in 400 degree oven for 12 to 15 minutes.