Charlotte's Grandmother's Rolls

1 scant cup Crisco
1/2 cup sugar
1 1/2 tsp salt
1 cup boiling water
1 cup cold water
2 eggs, beaten
2 pkg yeast
6-7 cups all-purpose flour

Pour hot water over Crisco, sugar and salt. Blend and add cold water. Cool.

Add eggs and yeast (that has been softened in 1/4 cup lukewarm water and 1 tsp sugar).

Gradually add flour (sifted before measuring). The dough should be workable. Put into covered container for several hours in refrigerator. Spread on well-floured board. Shape into rolls. Cover with melted butter. Allow to rise about 2 hours in greased pans.

Bake in hot oven about 15 minutes.

(If the condition of the recipe card is any indication, this one should be good!) ;)

Filled Date Nut Bread

For large group (150-170 guests), use 24 cans of sliced date nut bread, 10 large packages cream cheese and 3 large cans of crushed pineapple (drained). Save some juice for cheese. Soften cheese with juice. Use grated pecans or desired in mixture. Mix all together and spread on open-face or closed sandwiches.