1 1/2 pkgs. yeast
1/2 c. warm water (110 degrees)
1/2 c. Crisco oil
6 c. White Lily self-rising flour
1/4 c. sugar
2 c. buttermilk

Dissolve yeast in warm water in large mixing bowl. Let stand 5 minutes. Stir in oil. Add sugar, flour and buttermilk to yeast mix; mix well. Turn dough out on well floured surface; knead gently only until dough can be handled.

Shape dough into balls; place in greased bowl, turning once to grease top. Cover dough and refrigerate until needed (will keep 1 week). Shape dough into rolls, as desired; place on lightly greased baking sheet. Let rise. Bake at 400 degrees for 8 to 10 minutes or lightly brown. Makes 2 dozen rolls.