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1
Cook first 4 ingredients in a medium saucepan over medium heat, stirring constantly, until shortening melts. Cool to 110u00b0.
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2
Stir together yeast and 1/4 cup warm water in a 2-cup glass measuring cup; let stand 5 minutes.
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3
Beat yeast mixture, sugar mixture, egg, and 4 cups flour in a large mixing bowl at medium speed with an electric mixer until blended. Gradually stir in enough remaining flour to make a soft dough.
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4
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.
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5
Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and chill 8 hours.
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6
Pinch off small pieces of dough (with well-greased hands), and shape into 1-inch balls. Arrange in 2 greased 9-inch square pans.
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7
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
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8
Bake at 400u00b0 for 20 minutes or until golden.
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9
Note: To make ahead, bake rolls at 400u00b0 for 12 to 15 minutes or until just browned. Cool. Freeze up to 3 months. To reheat, bake rolls at 400u00b0 for 5 to 7 minutes or until golden
