2 cups scalded milk
1 cup Crisco
2 tsp. salt
2 pkgs. yeast
1 cup sugar
6 eggs
9 cups flour (approximately) Oftentimes, 8 is enough.
Allow scalded milk to cool to lukewarm, then add yeast. Stir to dissolve.
Beat eggs in small mixer bowl and set aside.
In large mixer bowl, cream Crisco and sugar. Add milk and yeast mixture.
Continue beating on low speed while adding approximately 4 cups of the flour, one cup at a time.
Mix in the beaten eggs, beating until smooth.
Continue to add flour until too stiff for mixer to handle.
If you have dough hooks, you can insert them at this time.
Add rest of flour by hand. Knead in final cup to make soft dough.
Place in very large bowl which has been greased.
Cover with Saran or if using large Tupperware, snap on top. Let rise until at least double.
Divide dough into four equal parts, rolling each into a circle.
Spread circle with melted butter.
Using pizza cutter, cut dough into 16 wedge shaped pieces.
Roll each wedge from large end to tip and place on greased cookie sheet.
Freeze until hard, then remove and place in large baggies.
Store in freezer.
Five hours before serving time, arrange rolls again on a greased cookie sheet,
cover with Saran and let rise 5 hours.
Bake at 350° about 12 minutes.
Do not overbake as these rolls lose their texture if left in oven too long.
Use frozen rolls within two weeks.