12 tbsp. Crisco
1 c. boiling water
2 pkgs. dry yeast
1 c. cold water
1/2 c. sugar
2 tsp. salt
2 eggs
6 c. flour

Dissolve Crisco in boiling water; let cool. Dissolve yeast in small amount of warm water, then add to cold water. Beat eggs and sugar together. Combine yeast and egg mixtures.

Sift flour and salt and add to liquid. This will be soft - unlike dough. Let rise 2 hours. Shape dough into Parkerhouse rolls or roll out on floured board and cut with biscuit cutter. Put on greased cookie sheet and let rise until doubled in size. Bake at 400 degrees for 10-15 minutes or until golden brown.

Extra dough will keep in refrigerator for several days of roll out into rectangle, spread with softened butter. Sprinkle with brown sugar mixed with cinnamon, raisins and/or nuts. Roll up like a jelly roll, then slice.

Put slices on greased cookie sheet and bake at 400 degrees until just brown. Let cool slightly and then drizzle with a mixture of confectioners sugar, water and a little vanilla. You'll have your own homemade cinnamon rolls for breakfast. Excellent!