7 c. flour
4 heaping tbsp. sugar
1 tsp. salt
1 c. lard
1 pkg. yeast dissolve in 1/2 c. lukewarm water
1 c. hot water from the spicket
1 c. milk

Mix all ingredients and let rise in warm place. Work down and roll out on sheet. Cut with cutter. Melt butter in baking pan, take roll and dip on both sides then fold in half. All or any part of this recipe may be refrigerated, just don't let it rise before refrigerating.