5 c. self-rising flour
1 tbsp. sugar
1 tbsp. Crisco
1 pkg. dry yeast
Buttermilk

Sift flour and sugar. Add yeast and blend. Add Crisco and mix with enough buttermilk to make medium soft dough. Turn out on floured surface and knead until smooth. Place in tightly covered container and refrigerate overnight. Make out rolls and let rise until double in size. Bake at 425 degrees until browned. When rolls start to brown, brush tops with melted butter. This dough can be kept in refrigerator for several days and used as needed.