Mikey's Thanksgiving Rolls

These are very heavy rolls but my family fights over them

• Ready In: 3 hrs 12 mins
• Yields: 24-36 rolls

Ingredients

• 1  cup milk
• 1  cake yeast, compressed
• 1⁄2 cup water, lukewarm
• 1⁄2 cup  Crisco, melted
• 1⁄2 cup sugar
• 1  teaspoon salt
• 3  eggs, slightly beaten
• 5  cups flour, sifted

Directions

1. Scald and cool the milk. Add the yeast that has been soaked in the warm water. Add lard, sugar, salt and eggs. Stir well. Add flour and stir well for 2 minutes with spoon. Cover with towel and let rise in greased dish until doubled or more in bulk. Divide dough into 3 parts and roll 1/2 inch thick into a pie shape on a floured surface. Cut each pie shape into quarters and then into thirds. Begin at large end and roll into rolls and place on greased cookie sheet about 2 inches apart. Let rise until doubled in size. Bake at 375 for 12 minutes.