In a small bowl, combine 1 cup of warm water with the active dry yeast and 1 tablespoon of sugar. Let it sit for about 5-10 minutes, or until it becomes foamy.
In a large mixing bowl, combine the remaining sugar, shortening, egg, and salt. Stir until well blended. Once the yeast mixture is ready, add it to the bowl and mix thoroughly.
Begin adding the all-purpose flour, 1 cup at a time, mixing until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.
Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm area for about 1-1.5 hours or until it has doubled in size.
Once the dough has risen, punch it down to release the air. Divide the dough into 24 equal pieces. Shape each piece into a ball and then divide each ball into three smaller pieces. Roll these into small balls and place them in a greased baking pan, forming a cloverleaf shape.
Cover the rolls with a cloth and allow them to rise again for about 30-45 minutes, or until they nearly double in size.
Preheat your oven to 375°F (190°C). Once the rolls have risen, brush them generously with melted butter and bake for 15-20 minutes, or until golden brown.
Remove from the oven and allow them to cool slightly in the pan. Serve warm.
