1st: Scald milk. While hot add Crisco, sugar, and salt. When melted add cold water.
2nd: Add yeast to 1/4 cup warm water. Stir until dissolved. Add to mixture.
3rd: Beat 2 eggs and add to mixture.
4th: Blend in flour (Exactly 5 cups). Do not use blender. Use fork or spoon, etc.
5th: Put out on floured surface and knead for approx. 3 minutes.
6th: Oil the outside of the dough as well as the inside of the container you will be storing it in (Any cooking oil is fine). Put the container inside a white plastic garbage bag (unscented) and tie it with one of the ties. Refrigerate overnight. It should double in bulk.
7th: When ready to bake, divide dough in half and flatten to 1/3" thick. Cut out. Butter pan.
8th: Melt some real butter and rake each cutout through the butter (one side only). Place on baking pan, buttered side up.
9th: Fold each roll in half. Let top half overlap the bottom and press down with finger to make it stay in place. Take a table knife and make two slits on the backside of each roll (all of the way through). Rub some more melted butter on the top of each roll with fingers.
10th: Put the rolls in a warm place for 2 to 3 hours until they double in bulk.
11th: Bake at 450 degrees for approx. 8 to 10 minutes.