1/2 c. Crisco
1 tsp. salt
1 pkg. yeast
1/2 c. lukewarm water
1/2 c. sugar
1/2 c. boiling water
1 egg
3 c. flour

Dissolve yeast in 1/2 cup warm water. Dissolve sugar, Crisco, and salt in boiling water. When it has cooled, add egg and yeast mixture. Add flour and mix well. Cover tightly and put in refrigerator overnight. Make out in muffin pan about 3 hours before baking. Bake at 425 degrees for 10 to 15 minutes.