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1/2 c. sugar
1/2 c. Crisco
1 tsp. salt
1 c. boiling water
1 c. lukewarm water
1 pkg. dry yeast
2 eggs
5 c. unsifted plain flour

Mix sugar, Crisco and salt with spoon. Add boiling
water to mixture. Mix lukewarm water with yeast and set aside
until dissolved and until mixture comes to room temperature so
you will not kill the yeast when you mix together. Then break
eggs into mixture. Add unsifted plain flour and mix. Refrig-
erate tacky dough for at least 4 hours. Take dough out of
refrigerator 3 hours ahead of baking time. Roll dough and cut
with biscuit cutter. Butter and fold over before placing on
baking sheet. Place rolls in oven with oven light on so they
will rise properly. Do not try to rush rising. Bake at 350 degrees
until done.
You can also make into loaf of bread and bake. Dough
will keep in refrigerator for 1 week. You can freeze rolls.

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