In a small measuring cup, dissolve the yeast and sugar in the water; set aside.

Sift together the flour, sugar, and salt into a large mixing bowl. Cut in the Crisco,using a pastry cutter or fork. Using an electric stand mixer, with dough attachment, beat in the yeast, gradually adding the remaining warm water. Beat about 2 minutes on medium speed, or until all ingredients are combined. Dough will form a ball.

Sprinkle flour lightly onto a flat surface. Knead dough until smooth and elastic, about 6 minutes.

Spray a large mixing bowl with no stick cooking spray. Place the dough into bowl, cover with a kitchen towel and place in warm area to rise. Allow to rise about 1 to 1 1/2 hours, or until double in size.

Knead dough again on lightly floured surface. Divide dough and shape into balls, by pinching off pieces of dough to form balls. Arrange the rolls side by side in baking pans that have been sprayed with no stick cooking spray. We used glass baking dishes instead of metal or aluminum. Cover with kitchen towel and set in a warm area to rise. Allow to rise about 2 hours. (This time will depend on how warm the room is. On cooler days, the rise time may need to be increased.)

Preheat oven to 350 degrees F. Bake about 20-25 minutes, or until rolls are brown on top and center is done.

Remove from oven to a cooling rack. Spread butter over tops of rolls. Cover with parchment paper and then a kitchen towel. Serve warm.

Makes 24 rolls or would make 2 loaves of bread.