5 cups self-rising flour
1 pkg. yeast
3 tbsp. sugar
1 cup Crisco
2 cups buttermilk
1/4 cup warm water

Cut Crisco into flour. Add sugar and buttermilk, mix with spoon. Dissolve yeast in warm water; add to flour mix. Make into rolls and let rise 30 minutes.

Bake at 450°F until brown. Can refrigerate to use later, but will have to let rise 45 minutes after you take them out of the refrigerator.