Add the Crisco, Whole Milk & Sugar into a medium pot and melt the Crisco down.
Next cool ingredients till thermometer reads between 95-105 degrees ( To hot, and the yeast will die and will not leaven the rolls.
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 1/2 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.