In a small bowl, gently stir together yeast, warm water, and ½ teaspoon sugar. Let proof for 10 minutes.

In a large bowl, whisk 4 cups of flour, ½ cup sugar, and 2 teaspoon salt together. With a rubber spatula, stir in yeast and water, then add melted shortening and 4 tablespoon unsalted butter. Add eggs, stir well, add 1 cup flour and incorporate well. The dough will be sticky.

Brush a little melted butter over the dough, cover loosely with plastic wrap, and let rise in a warm environment free from drafts until it has doubled in size, about 1 ½ to 2 hours.

Spray three 9-inch (or four 8-in) disposable with nonstick baking spray; set aside.

Cover your counter or work surface with ½ cup flour; turn dough out onto work surface using a rubber spatula, then spread the remaining flour over the dough. Roll dough out to be ½ inch thick.

Using a 2-inch biscuit cutter, cut dough out. Pull each round into an oval. Dip one side of the oval into 4 tablespoon melted butter then fold the oval in half, the buttered side facing out and floured side folded in.

Place each roll in the greased pan, starting from the edges of the pan, inward. The fold of the outer ring of rolls will be against the sides of the prepared pans, about 8-10 rolls. Then repeat with the inner circle until pan is filled. Fill all pans in that pattern, then cover the pans loosely and let rise for a second time, in a warm place for another hour or until rolls have doubled in size.

Preheat oven to 400 degrees F, bake rolls uncovered for 13-15 minutes or until lightly browned. Brush any remaining butter on the rolls while hot. Serve hot.