Soften yeast in warm water and set aside to be added later.

Place sugar, salt, and Crisco in a large mixing bowl.

Add hot milk to bowl of ingredients and stir to break up Crisco.

Stir in 2 cups of flour and beat with a wooden spoon until smooth and elastic in consistency.

Add eggs and softened yeast.

Add 2 more cups of flour and stir it into mixture.

Add more flour from the last cup of flour if needed to make a dough that is not sticky, but not stiff either. (This is where experience and/or good judgement are needed.)

Pull dough out of bowl onto a lightly floured cutting board or countertop and knead it until dough is smooth and elastic. (How you knead the dough and for how long will determine the texture of your finished rolls.)

Pull kneaded dough together into a ball and place in a greased bowl and let rise until dough is doubled in size. (approx. 1 and 1/2 hrs.)

Punch dough down and pull off 15 pieces of dough that are equal in size.

Knead each piece of dough into round balls and place in greased shallow baking pan to let rise for another 30 minutes.

Keep your kitchen warm and free of cold drafts while dough is rising. Dough will feel and act differently in different weather. Humidity is actually helpful. The very best time to make yeast bread is when it is raining outside!

Preheat oven to 400°F and bake rolls for approx. 20 minutes.