2 c. hot water
1/4 c. Crisco
1 pkg. yeast
3/4 c. sugar
4-5 c. sifted self-rising flour

Add Crisco and sugar to hot water and melt. When it is cooled to warm, place yeast into mixture until dissolved. Add flour and mix well.

Place in large covered bowl. Seal for at least a day before using. Refrigerate and take out amount needed. Take out as needed 2 hours ahead of time and make into rolls by hand. Place in greased pans and let rise 2 hours. Bake at 350 degrees until brown.