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Pour boiling water over Crisco, Sugar, and Salt. Blend with a fork & let cool a little before adding the eggs. Dissolve yeast in the cold water and add to the mixture. Add flour, cover and refrigerate. About 2 1/2 hrs before using, remove from refrigerator and make out the rolls. (I dip the rolls in butter or margarine after cutting them.) Let the rolls rise to desired size and bake at 375-400 degrees for 12 to 15 minutes.
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