1/2 cup sugar
1/2 cup warm water (105 to 115 degrees F)
2 packages active dry yeast
2 teaspoons salt
1/3 cup solid vegetable shortening
1 cup water
4 1/2 cups all-purpose flour
2 tablespoons butter, melted
IBloom yeast. Mix all ingrediants into a soft dough. Cover and let rise until doubled in bulk, around 2 hours.
Punch the dough down and refrigerate for 2 hours or until doubled in bulk. Refridgeration will ad to the taste, but if you ar ein a rush, leave at room temperature and it will ouble much faster.
Grease 2 (9-inch) cake pans. Turn the dough out onto a floured surface. Pull off pieces of the dough, about a 1/4 cup each and shape into 24 rolls. Place 12 rolls, sides touching in each of the 2 prepared pans. Brush with butter. Let rise in a warm place for 1 hour or until doubled.
Preheat oven to 400 degrees F. Bake the rolls until well browned on the top, about 15 minutes. Transfer the pan to wire racks to cool for 5 minutes.