1 qt. milk
1 c. sugar
1 c. Crisco
2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
8 c. flour
2 pkg. yeast

Mix 1 pint milk, sugar and Crisco. Heat until sugar and Crisco have melted. Add rest of milk. Let this cool until lukewarm. Mix 2 cups flour, baking powder, salt and soda and add to liquid mixture. Dissolve yeast and add to mixture. Add the rest of the flour. It will be the consistency of cake batter. Refrigerate in container large enough for it to double in size. Can be stored in refrigerator for 2 to 3 days and use as needed. Remove the dough needed; form into cloverleaf rolls; let rise about 2 hours and cook at 350°F for 12 minutes. Can be frozen when cooked.