Step 1

In a small bowl or coffee mug, microwave the 1/2 cup water for 20-30 seconds, until it is lukewarm but not hot.

Step 2

Add the yeast and 2 teaspoons sugar and stir. Let this mixture sit for 5 minutes. Watch it so it doesn't overflow!*

Step 3

In a glass measuring cup, microwave 2 cups milk for 1-2 minutes until it is warm but not hot.

Step 4

In a large bowl or stand mixer, add 1/3 cup sugar, salt, and shortening, and 2 cups of the flour. Stir together with a wooden spoon.

Step 5

Add the warm milk, yeast mixture, and 1 egg. Mix well and let rest 5 minutes. At this point I started using the dough hook on my mixer.

Step 6

Add 4 cups of flour, one cup at a time, mixing in between. Use your best judgment to continue adding flour until the dough is smooth and pulling away from the sides of the bowl, up to 5 or even 6 cups. Don't add so much that the dough becomes stiff. It should be soft and rather sticky, but still workable. The less flour you use, the more tender your rolls will turn out. See notes.

Step 7

Once all the flour has been incorporated, knead for 5-6 minutes, using your hands or the dough hook.

Step 8

Grease a large bowl well with oil or butter. Scrape all the dough into the bowl, shape it together, then turn it over so that the top is greased.

Step 9

Cover loosely with a tea towel or plastic wrap. Let rise until doubled, about 1 hour.

Step 10

Punch down the dough. Divide the dough into 24 equal pieces. Shape each piece into a ball (pinch one end with your fingers).

Step 11

Place the rolls in 2 well-greased pans. I used one 9x13 pan and one 2 quart casserole dish.

Step 12

Cover the pans with tea towels and let them rise in a warm spot for another 30-45 minutes, until doubled in size. When they are almost done rising, preheat your oven to 375 degrees F.

Step 13

Bake at 375 for 12-15 minutes or until golden brown all across the top.

Step 14

Remove from the oven and brush with melted butter.

Step 15

Eat hot!