School Yeast Rolls

This will take...

7 cups flour (not self-rising flour, just plain flour)
1 Tb salt
½ cup sugar
1 cup powdered milk
1 lb of Crisco (= 2 cups)
4 eggs
3 packets of yeast (I wouldn't use quick rise)
1 cup of warm water
¾ cup of warm water (add while mixing)

	Mix flour, salt and sugar. Mix this with Crisco. Dissolve yeast in 1 cup of warm water. 
Add the beaten eggs. Mix with flour mixture. Cover well with Reynolds Wrap. Place in refrigerator. 
Let rise overnight. Dough will keep for up to 3 days.
	Dash a pastry board with a ½ cup of flour. Turn out ½ of dough onto board. Knead lightly 
with lightly-floured hands. Roll dough to ½-inch or thicker. Cut with biscuit cutter. Place rolls 
on cookie sheet, well-greased. Melt butter and brush on top of rolls. Allow to stand at room 
temperature for two hours (for second rising). Bake at 400° for 25-30 minutes.