1 1/2 c. boiling water
1/2 c. Crisco shortening
1/2 c. sugar
1 tsp. salt
1 pkg. yeast
Flour
1 1/2 c. hot (110 degrees) water

Stir shortening until dissolved in boiling water; cool to lukewarm. Dissolve yeast in hot water, add to shortening mixture after cooled. Sift in all purpose flour to combined mixture until you can't stir with a spoon (better to mix with hands). Sift more flour over it and knead dough until it becomes soft and doesn't stick to your hands, then knead at least 10 more minutes. Grease bowl with more shortening and flip dough over to grease both sides. Cover and let rise until double in bulk. Dough is ready when you can punch a hole in it that remains. When ready, punch down dough and make out rolls on pan. Let rolls rise again until double in bulk. Bake at 375 degrees, when tops begin to brown, butter tops and finish baking, approximately 30 minutes. Makes 3 dozen. Dough will keep in refrigerator 4 to 5 days after first rise.