1/2 c. Crisco
3/4 c. boiling water
1 pkg. dry yeast
1/4 c. lukewarm water
1/3 c. sugar
1 egg, well beaten
1 tsp. salt
3 1/2 c. flour

Pour boiling water over the Crisco in a large bowl. Dissolve yeast in lukewarm water and set aside for 5 minutes.

Add sugar, egg, salt, and yeast mixture to the Crisco and water. Stir flour into the mixture and beat with electric mixer. The dough will be very soft.

Cover and refrigerate for at least three hours; overnight is better. Pinch off chunks, flatten, fold over, and place on a greased pan. Let rise in a warm, draft-free place for at least 2 hours.

Brush with melted butter and bake in a preheated 350°F oven for 15-20 minutes.

Makes 12 large rolls.