Dissolve yeast in water Melt oleo in milk and cool Beat eggs and add to yeast then add milk and oleo Add dry ingredients gradually and place in greased bowl Cover tightly and refrigerate When ready to cook pinch off in biscuit size pieces Pat out and put on greased pan
Cook at 350 to 400 for 15 to 20 minutes
Will keep in icebox for 4 to 5 days Do not wait for them to raise