• 1- In a large bowl, whisk together the dry ingredients, except yeast.  Cut the shortening into small pieces and cut into the dry ingredients with a dough paddle attachment on an electric mixer or a pastry cutter by hand.
• 2- In a smaller bowl, stir together the liquid ingredients until combined.  Slowly add liquid mixture to the dry ingredient bowl and mix with the paddle attachment.  Add in the yeast, mixing on medium-high until smooth.  The dough will be very wet.
• If baking in the oven, lightly oil, then line with parchment an 8x8 or 9-inch round pan.
• Prepare the topping ingredients and distribute in the bottom of the prepared pan OR in the bottom of a large crock pot.

OVEN METHOD:

• If using oven method, preheat oven to 200º F, then TURN OFF.
• 3- Liberally dust a clean counter or pastry mat and your hands with gfJules Flour.  Turn the dough out onto the well-floured surface.
• 4- Gently pat into a rectangle shape, about 1/4 inch thick.
• 5- Melt the butter and mix with remaining crumble ingredients. Spread on top of the dough.
• 6- Cut the dough in half, leaving two approximately equal squares of dough. Slowly roll the dough from one end to the other so that the crumble mixture is spiraled inside itself. Repeat for the other half of the dough, so that you have two long logs of rolled dough. Slice each log with a knife to form approximately 8-12 rolls in total.
• 7- Lay each roll onto the topping-lined pan, spiral-side down. Cover with a sheet of parchment paper or wax paper and place inside the warmed (off) oven for 25 minutes to rise.
• After rising, remove the parchment paper and cover the pan with oiled aluminum foil.
• Turn oven up to 350º F (static) or 325º F (convection). OR cover tightly and place in refrigerator overnight then bring to room temperature the next morning then follow bake instructions.
• When oven has come to temperature, bake for approximately 30-35 minutes - longer if refrigerated overnight (remove the foil after 20 minutes). The rolls will be light brown and have risen nicely; a toothpick inserted into the center of the rolls should come out fairly dry -- if it's wet with dough, keep baking with foil on top.
• When done, turn the oven off and open the oven door to let the rolls cool slowly for about 5 minutes.
• 8- Remove from the oven to cool for 5 minutes, then pull up on the parchment and turn upside-down on a plate for another 5 minutes. The rolls will drop onto the plate and the pan can be removed. Scrape any toppings out from the parchment and onto the rolls if they don't come out with the rolls.

CROCKPOT METHOD:

• 7- Lay each roll on top of the toppings in the crock pot, spiral-side down. Cover with the lid and let the rolls rise on the low setting for 30 minutes or cover and set in the fridge overnight, remove to come to room temperature then rise before baking.
• After rising, turn to high setting and bake for 2 – 2 1/2 hours, or until a toothpick inserted into the rolls comes out clean. Crockpots vary significantly -- one I used took 2 hours; another took 6! If your crockpot high temperature is in the 212° F range, it will take more like 6 hours to cook through. (Although it's a long wait, the good news is that it smells amazing and it is hard to overcook them inside the crock pot!)
• 8- Once cooked, turn crock pot bowl upside-down on a plate; the rolls will drop onto the plate and the bowl can be removed.
• (This method is particularly helpful if you make the rolls and let the crock pot do the work for you so that they are ready after church or a last minute holiday shopping trip!)
• Serve warm, but be sure to grab a roll for yourself before they’re all gone!
• Yields 8-12 rolls, depending on how small you cut them.