1 c. milk
1 c. water
1 c. Crisco
3/4 c. sugar
1 1/2 tsp. salt
2 eggs
2 pkgs. dry yeast
5 to 6 c. all-purpose flour

Heat water, milk and Crisco just until Crisco melts. Combine 2 cups flour, yeast, salt and sugar; to this add liquid; beat 2 minutes. Add 2 eggs and 1 cup flour; beat 2 more minutes. Mix in remainder of flour until dough can be handled; set aside 20 minutes. (Can be covered and refrigerated at this point.) Shape by hand into biscuit-size rolls; place in lightly greased and floured baking pans, sides touching. Let rise 2 hours; bake at 350 degrees for 20 to 25 minutes or until golden brown.