Yeast Rolls

• 3 c. milk
• 1 1/2 c. warm water
• 5 pkg. yeast
• 1 c. sugar
• 1 1/4 Tbsp. salt
• 1 c. Crisco
• 4 eggs
• 12 c. plain flour, approximately

1. Melt Crisco, add milk, sugar and salt.
2. Stir until dissolved in small pan on stove.
3. Pour into a large mixing bowl to cool.
4. Add yeast to warm water and add a small amount (1/2 tsp.) sugar, When mixture has cooled, add 2 cups flour then eggs and yeast.
5. Add enough flour to make a soft dough.
6. Put on a floured table and fold in until it does not stick to your fingers.
7. Be careful and not add too much flour.
8. The dough needs to be soft.
9. Dough may be divided and use half now and put the other in a floured gallon zip lock bag and put in the refrigerator.
10. Shape dough into rolls and place in a warm place until it doubled in bulk.
11. As dough in the refrigerator rises, punch down and reseal bag.
12. When ready to bake, remove from refrigerator, make into rolls, brush tops with butter and let rise in a warm place until double in bulk.

milk, water, yeast, sugar, salt, crisco, eggs, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=117388 (may not work)