Yeast Rolls - cooking recipe

Ingredients

1 pkg. dry Fleischmann's yeast (I use 2 pkg. active dry, not the fast rising)
1 tsp. salt
3 Tbsp. sugar (1/3 c.)
3 large Tbsp. Crisco (about 1/2 c., not level)
5 c. plain flour (I use hi gluten plain flour, stone ground from mill; makes the rolls superb)
2 c. lukewarm (115~) water

Preparation

Add
yeast
and sugar to the lukewarm water; stir.
Let yeast work
while
you
go
to
next step.
(I don't sift the flour.) Put flour in bowl and make a well in it.
Put salt and Crisco in bowl.
Add yeast mixture.
Mix until you can work it on
a doughboard\tby
hand.
Put it in a greased bowl and put cooking oil on top.
Cover with wax paper or towel and put in a
warm place of any draft to rise.
Let rise until double in size.
Put on doughboard and lightly knead.
You will need to add
a
little flour.
Make
into\trolls
and
let rise until double.
Bake
at 375\u00b0
or until brown, approximately 15 minutes,
depending\ton oven.
Put\toil on each roll before they rise.
By\tthis,
it means
that
after\tyou form a roll, put either Crisco or margarine over the top of it.