Mom'S Rolls(Yields 24 Rolls) - cooking recipe

Ingredients

1 1/2 c. boiling water
1/2 c. sugar
1/4 c. Crisco
1 pkg. dry yeast
6 c. flour
1/4 tsp. salt
1/2 c. warm water
1 egg

Preparation

In a large bowl, combine sugar, salt and Crisco.
Pour boiling water in bowl and stir until dissolved.
Cool mixture.
In measuring cup of warm water, add dry yeast and dissolve.
Pour into cooled Crisco mixture.
Add flour, 1 cup at a time.
Rub top of mixture with Crisco and cover.
Set in refrigerator to raise at least 4 to 6 hours (I leave it overnight).
Punch down and let raise again in a warm place.
Shape into 24 rolls and bake at 425\u00b0 for 15 minutes.
Butter the tops.
Dough may be stored in refrigerator 4 to 5 days and used as needed.