Do you know anything about the shortening in home baked bread recipe's?

I want to make some rolls and the recipe calls for !/4 cup Crisco. Does that mean the solid shortening in the can or liquid vegetable shortening?Do you know anything about the shortening in home baked bread recipe's?
I would not recommend using oil. When shortening is called for, it is referring to the solid. This is because shortening does not have a liquid state at room temperature and will be used for stability in your baking. If you do not have shortening, butter or margarine will work just fine.Do you know anything about the shortening in home baked bread recipe's?
According to Harold McGee, in his ';On Food and Cooking,'; page 304





';Experiments have shown that added shortening up to 3 to 4.5% of the total dough weight will increase the final volume by up to 20%, with most of this increase coming at very low shortening levels. And for some reason, the higher the melting point of the fat, the more it will increase loaf volume... More undertandable is the moistening and renderizing effect of fats and oils on bread: the lipids (in fats) slow moisture loss by coating the starch granules.';





The answer is that fats increase loaf volume and that you should use solid fats.
Shortening or butter. Solids are what you need.