Then, while the yeast is growing, I put the hot water in a bowl and add Crisco and sugar and salt. The Crisco will soften and as soon as the yeast grows to the top of the cup, add a little flour to the bowl and stir. Then, add the yeast and more flour until it looks like cake batter. Beat the batter real well with a wooden spoon for a little while. This helps the dough to get started. Then, gradually add the flour until it gets stiff enough to put out on a floured surface and knead it. It doesn't hurt to knead it well for a few minutes. It needs to be so it won't be sticky, but you can get it too stiff. There's a difference in the consistency of flour (I always use Gold Medal or Pillsbury). The dough will get smooth and elastic. It's good to add a little flour at a time. The recipe usually makes 2 pie pans full of rolls (2 dozen rolls) - Note from Mom - mine usually makes 4 pie pans full and 40 rolls....

I always put my dough in a greased bowl with a light kitchen hand towel over it. Then, I run hot tap water into a small sauce pan about 3/4 full and set the bowl of dough on top of the pan. Be sure the bottom of the pan isn't touching the water. This will keep the dough warm. Let rise for at least 30 minutes.

After it rises to double its bulk, punch it down and make it into rolls by pinching off a piece of dough and work it in your fingers to shape it by kneading it into a roll. Place the rolls in a greased pie pan, starting in the center and working your way out until it is full. Cover pans with light towels and place over a sauce pan full of hot water so that the rolls can rise. Or place in the oven to rise. After rolls have risen to double their size, (about an hour) brush them with milk and bake them at 375 degrees about 15-20 minutes until lightly browned.