Ingredients and equipment needed:

• 2 cups Milk
• 1/2 cup Crisco
• 2 Tbl salt
• 1 cup sugar
• 1t sugar
• 3 Large eggs
• 3 qts Flour
• 2 yeast cakes
• 9 x 13 pans
• 2 1/2“ diameter cutter

Day 1

• Scald together and let cool to lukewarm
  • 3 cups milk
  • 1/2 cup Crisco or other shortening
  • 2 Tablespoon salt
  • 1 cup sugar

• Dissolve 2 yeast cakes in 1 cup warm water and 1 teaspoon sugar
• Beat 3 large eggs
• Sift 3 quarts flour

Put your milk solution in large bowl.
Beat in 1qt flour, then add eggs and yeast solution.
Continue adding flour until all is used and well mixed.
cover wit a greased plate or clear rap and let rise until double in bulk.
Work down and put in refrigerator over night.

Day 2

Take out of refrigerator at least 1/2 hour before making into rolls.
Roll out to 1/2 in thick and cut with biscuit cutter pull and dip in butter and fold over.
Let rise and bake at 400 to 425 until lightly brown(~20min)
Butter rolls (1 stick) while hot and freeze as soon as they cool

Notes:

• 2 packs of Flieshman yeast = 2 yeast cakes