2 cups Hot Water (may need to heat water to almost boiling

½ cup Sugar

2/3 cup Crisco

1 tsp. Salt

1 /3 cup pretty warm (but not hot) Water

1 Tbsp. Sugar

3 packages Dry yeast

2 eggs

6 c flour

In a large mixing bowl, mix together first 4 ingredients.

Mix until crisco is soft.

In a measuring cup, mix water, sugar and yeast and set aside and allow to rise.

Beat eggs.

Add yeast mixture after it has raised.

Then add the Crisco mixture.

Add the flour, ½ c at a time.

Cover and refrigerate until ready to make rolls. Keep mixture pushed down. You can store up to 2 days.

Grease 2 muffin pans with 12 muffins in each.

On a floured surface, very lightly roll again just enough to work with and not be sticky.

Pinch off about 1 inch and roll into a ball.

Put 3 balls in one muffin pan.

Bake 15-20 minutes at 350 degrees.