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 the melted shortening and 4 tablespoon unsalted butter. Add the eggs, stirring well, then add the last 1 cup of flour and stir it in well until no loose flour remains. The dough will be sticky very sticky.

Brush a little melted butter over the dough, cover loosely with plastic wrap, and let the dough rise in a warm environment until it has doubled in size, about 1 ½ hours. A warm turned-off oven is a great place to put the dough to rise.

Spray three 9-inch (or four 8-in) disposable aluminum pie pan (you can use glass, ceramic, etc pie pans just fine) with nonstick baking spray or grease them with extra shortening; set aside.

After the dough has risen, cover your counter or work surface with ½ cup flour. Turn the dough out onto your work surface using a rubber spatula, then shake the remaining flour over the dough and rub a little on your rolling pin. Roll the dough out to be ½ inch thick. It should give little to no resistance to being rolled out. Put the 50 g/4 tablespoon of melted butter into a small shallow dish.

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

Place each buttered parker house style 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 the pan is filled. Fill all your pie pans in that pattern, then cover the pans loosely with plastic wrap and let rise for a second time, in a warm place for another hour or until rolls have doubled in size, about 45 minutes to an hour.

Preheat oven to 400 degrees F (200 degrees C), bake the yeast rolls uncovered for 13-15 minutes or until lightly browned. Brush any remaining butter on the rolls while hot. Serve hot.