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1
Combine the Crisco, sugar and milk in a sauce pan. On a low temp, heat until the Crisco has melted, stirring often. Once melted, set aside to cool.
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2
Once the Crisco mixture has cooled, add in the beaten eggs. Set aside
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3
Sift the dry ingredients together.
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4
Dissolve the yeast in the warm water until foam appears.
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5
Add two cups of the dry ingredients to the egg-Crisco mixture. Stir gently just to combine.
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6
Add the remaining flour alternately with the yeast water, stirring to combine.
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7
Place the sticky dough in a large, greased bowl and cover with plastic wrap.
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8
Refrigerate overnight and up to 4 days.
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9
2 hours before meal time, take out the desired amount of dough, knead (a long kneading is not necessary) and shape into rolls. (I make them the size of a Ping-Pong ball).
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10
Place roll in a greased pan ( I use a cast iron skillet), remembering that the rolls will now rise to at least double in size. Cover with wrap and place in a dry place. (Microwave is a good nest).
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11
After the rolls have doubled in size, brush with melted butter. If you want to be fancy, you can sprinkle on freshly grated parmesan, sesame seeds, poppy seeds or whatever you like. Bake at 400 degrees until golden brown. (About 10-12 minutes). Once out from the oven, I give them a second slathering of melted butter. Why not?
