In the bowl of your stand mixer (fitted with your dough hook) add warm water, honey, salt and yeast. Stir it gently and let it sit for 5 minutes till the yeast activates and gets foamy.
Add the Crisco and one cup of flour at a time and mix until dough starts to form. Keep adding flour until the dough starts to pick up dough off the sides of the bowl and is not sticky when touched with your finger. Let your machine knead the dough for 15 minutes total.
Once it's done kneading cover the bowl with a clean cloth towel and place in a warm spot (by a window or on top of the oven works) and let the dough rise for 1 hour.
After an hour punch down the dough and divide the dough into large golf ball size balls. Arrange about an inch apart on a baking sheet or casserole dish. Cover again with towel and leave in a warm place to rise for another hour.
Preheat the oven to 350 degrees F.
Once the rolls have risen for the second time, place them in the oven and bake for 20 minutes.
Remove them from oven and immediately brush butter on the tops of the rolls.
Take a huge bite of a roll and try to blow/chew at the same time cause the rolls are still too hot.