• Add the Crisco, Whole Milk & Sugar into a medium pot and melt the Crisco down.
• Next cool ingredients till the thermometer read between 95-105 degrees ( Too hot, and the yeast will die and will not leaven the rolls.o
• Add Yeast and enough flour to create a loose batter consistency, transfer into an electric mixer.
• Wait about 20-30 minutes and let the yeast "Activate", the Yeast will bloom and grow in size from the activation from sugar. The yeast eats a bit of the sugar.
• Then sift your flour, baking powder, and baking soda together to remove any possible lumps.
• Start adding in Flour little by little till the dough comes to a nice texture. Adding around 3 ½ Cups of Flour or more. The dough will still be a little bit sticky to the touch.
• Allow the dough to rise in the warmest part of your kitchen for 1-2 hours or till doubles in size. Overnight in the refrigerator works very well. The dough will be easier to work with the next day.

Shaping the Rolls

• Sizing can be done with a digital scale or you can use an ice cream scooper for keeping even sizing and even cooking.
• I weighed out to around 1.6 ounces each
• Flour your hands and roll around in your hands to shape into a ball, pulling the dough underneath itself, pinch by pinch moving in a clockwise motion. Place on a flat surface and continue shaping till nicely shaped rolls.
• The layout on a cookie sheet and cover with melted butter and poppy seeds. You could use an egg wash,( Add Egg and some water mixed together)
• Bake at 425 for 12 to 15 minutes.