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Ingredients
- 1 pkg. dry yeast
- 3 c. lukewarm water
- 3/4 c. Crisco
- 1 c. sugar
- 3 c. flour
Method
- Mix this well, then pour 3 more cups flour and mix well.
- Then let this rise until dough is soft.
- Make out roll and let rise until double, then bake at 425° until brown.
- Then put rest of dough
- in refrigerator until ready to use.
- It will keep for a week.