1 pkg. yeast
2 1/2 c. warm water
1/2 c. sugar
1/2 c. melted Crisco
1/2 tsp. salt
6 c. plain flour

Mix yeast with water and let stand 5 minutes. Add sugar and salt. Stir well. Add Crisco and 3 cups flour at a time. Place in a covered bowl and refrigerate overnight or 2 hours. Roll out dough 1/2 inch thick and cut with biscuit cutter. Place in a lightly greased pan. Bake at 400 degrees for 20 to 25 minutes. Rub stick of butter over hot rolls.