Idiot Rolls - cooking recipe

Ingredients

1/2 stick oleo
2/3 c. Crisco
1/2 c. water
1 pkg. dry yeast, dissolved in 1/4 c. lukewarm water
2 eggs
another 1/2 c. water
2/3 c. sugar
3 1/2 c. self-rising flour

Preparation

Melt in saucepan oleo, Crisco and 1/2 cup water.
Let cool. Dissolve dry yeast in 1/4 cup lukewarm water.
In large bowl, beat eggs, 1/2 cup water and sugar.
Add yeast mixture with other ingredients.
Add flour; mix well.
Cover and place in refrigerator.
Will rise in 30 minutes.
Place on floured surface and cut with biscuit cutter and put on greased cookie sheet.
Bake at 450\u00b0 for 10 minutes.
Dough will keep for 6 days in refrigerator if well covered.