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Mix yeast in the ½ cup warm water, and set aside.
Beat egg with a fork, and set aside.
Mix shortening, salt, and sugar in a large bowl.
Add egg, yeast mixture, and 2 cups water.
Mix in 6 cups of flour.
Scrape the sides of the bowl to make sure everything is incorporated.
Pour into a (large) oil-greased bowl and grease the top of the dough. Cover TIGHTLY with Saran Wrap. Put in the refrigerator at least overnight. The dough will keep up to a week. You can take out the amount you need and make out rolls or make them all at once.
Knead on floured board.
Cut out with a floured cutter. Dip in melted margarine before placing in pan. Cover with cloth or waxed paper and let them rise until double.
Bake in a 375-degree oven until golden brown, about 15 to 20 minutes.
While still hot, brush with melted margarine using a pastry brush. The less you handle the dough, the lighter the rolls. Don't use an abundance of flour on the board when you cut them out.