1/2 c. Crisco
1 stick butter
1/4 c. sugar
1 tsp. salt
1 pkg. Fleischmann's dry yeast (1/4 oz.)
3/4 c. milk
1/4 c. water
4 c. flour, plain or self-rising
2 whole eggs

Sprinkle yeast over 1/4 cup warm water in saucer and save. In large bowl place butter and Crisco. Add scalded milk, not boiled. Stir; add slightly beaten eggs, salt, sugar and yeast mixture. Gradually add flour, beating with kitchen spoon only until smooth. Turn into well greased bowl. Cover and refrigerate overnight or for several days.

To use: In small microwave bowl or regular pan melt 1 stick butter. Turn out dough on floured board, flour hands and knead only until smooth (about 6 turns, as for biscuit dough), roll to 1/4 inch thick, cut with two inch biscuit cutter into 36 rounds. Pick up a round, dip both sides in melted butter and while holding in dipping hand press finger of other hand into middle and fold over, place in jelly roll pan with small rim so the butter will not run out. Have rolls just touching. Allow to rise in draft-free place about 2 hours until doubled. Cook at 325 degrees for 12-14 minutes or until brown lightly.