Place lukewarm water in a small bowl and sprinkle active dry yeast over the water. Allow to rest until yeast is foamy, about 5 minutes. Set aside.

In an electric mixer on medium speed using the paddle attachment, cream together the shortening and sugar.

Add eggs and salt. Mix well.

Add in yeast mixture and mix to combine.

Switch to the dough hook attachment and slowly add in flour a little at a time, beating well.

Continue kneading until the dough is smooth and elastic, 3-5 minutes.

Place dough in a large greased bowl, turning to coat both sides of the dough.

Place a piece of greased plastic wrap loosely over the bowl then drape a clean kitchen towel over the top.

Allow the dough to rest in a warm place until it has doubled in bulk.

Punch the dough down. At this point, the dough can be placed into the refrigerator for up to 1 week until it is ready to be used.

When ready to bake the rolls, pinch off walnut-sized pieces of dough, roll into a tight ball, then place on a baking sheet.

Cover the baking sheet loosely with greased plastic wrap then drape a clean kitchen towel over it. Allow the rolls to rise in a warm place until they are doubled in size.

Preheat oven to 350 degrees F. Bake rolls 15-20 minutes until rolls are lightly browned.