2 pkgs. dry yeast
1 c. cold water
1/2 c. Crisco
1/2 c. butter
3/4 c. sugar
1 c. boiling water
2 eggs
6 c. self-rising flour
1 tsp. salt

Dissolve yeast in cold water. Cream Crisco and butter. Slowly add sugar and boiling wtaer. When cool add yeast, well beaten eggs. Add flour sifted with salt. Beat mixture thoroughly.

Place in greased mixing bowl; set in refrigerator covered lightly with wet towel. Remove from refrigerator. Let rise 2 hours. Roll out and cut in rolls. Bake in hot 475 degree oven for 12-15 minutes.