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["In a medium-sized saucepan, put 1/2 C sugar & Crisco All-Vegetable Shortening in the 1 cup of BOILING water. Turn the heat off when all ingredients are dropped in the saucepan. Dissolve 1/2 C sugar & Crisco All-Vegetable Shortening. Once all dissolved, add in salt. Dissolve salt. Once everything is all dissolved add in the one cup of the ICE-COLD WATER. Stir to become a luke-warm mixture. Let mixture sit aside. In a separate cup, put the 1/4 cup of luke-warm water and dissolve the 1/2 TSP of sugar in it. Once all dissolved, but still luke-warm, add in the Active-Dry Yeast and stir. Make sure all yeast is dissolved. Then let the mixture of sugar, water, & yeast sit for 5 minutes. **If the mixture does not rise up and become bubbly, that means you have killed the yeast cells with too hot temperature of water, or you just bought a faulty pack or jar of yeast** If indeed that happens, start over with the sugar, water & yeast mixture. After your mixture has risen up and become bubbly, place out a large bowl and pour the sugar, salt, & Crisco All-Vegetable Shortening mixture into it first to make sure that the mixture is luke-warm and not too hot. Then pour the yeast mixture into the large bowl also. Stir with a wire whisk to combine well. Then add in 2 cups of the Gold Medal All-Purpose flour to the combined mixture. Stir well to combine, the mixture should look like cake batter or a little thicker depending on the day's humidity. Place a warm, wet towel over the large bowl & let the mixture sit for 15 minutes or until it forms bubbles. After the approximated 15 minutes, add in 1 3/4 cup of the Gold Medal All-Purpose Flour to the mixture. Stir and combine very well. Then after the flour is worked in see if the dough is sticky and wet. If it is sticky and wet, add in 1/2 cup of the Gold Medal All-Purpose Flour and combine very well. If it is not sticky and wet, the mixture should form a dough ball (or a roughly-shaped one). Then dump the dough onto a heavily floured board or countertop and knead by hand well for 5 minutes approximately. The dough should be springy & elastic. Once you have reached that point by hand-kneading the dough, place the dough into a well-oiled large bowl (tossing the dough to coat). Cover the bowl and dough with a wet and warm towel, and let sit in a warm place for at least 2 hours (or until doubled in size) Once doubled in size, place the dough on a lightly floured surface and punch down with hand (to remove any extra air pockets in the dough). **If dough does not rise, that means you killed the yeast in the process of combining the yeast mixture with the sugar, salt, and Crisco mixture because it was too hot, or you just bought a faulty pack or jar of yeast** Grab a pie dish that has been well-greased, and place beside the dough. Pinch off dough balls about 2"" in diameter. Roll the dough in hand to form a smooth ball. Place in the greased pie dish. Continue the process until you have about 8-11 rolls in the pie dish. **Recommended: Let the yeast rolls sit over night in the chill-chest for extra-fluffy texture, but let them rise a little longer if you leave them overnight the next day** After you have your rolls ready in the pie dish, place them in a warm spot, not covered, to let each roll expand and rise. Once the rolls have risen to your desired size (let the rolls at least sit for 45 minutes or they will become hard and will look like rocks), place them in a 350 degree Fahrenheit oven and let cook for about 15-20 minutes, or until desired color on top of rolls. Glaze with melted butter and serve hot. Enjoy your hot, fluffy, and delicious yeast rolls!"]
