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In a small bowl, gently stir together yeast, warm water, and ½ tsp (3 g) sugar. Let proof for 10 minutes.
In a large bowl, whisk 4 cups (560 g) of flour, ½ cup (95 g) sugar, and 2 tsp (10 g) salt together.
With an electric mixer, add in yeast and water, then add the melted shortening and 4 tbsp (50 g) unsalted butter.
Add the eggs, mixing well, then add the last 1 cup (140 g) of flour and mix it in well until no loose flour remains.
Cover loosely with a towel, and let the dough rise in a warm environment until it has doubled in size, about 1 hour.
Cover your counter or work surface with flour. Turn the dough out onto your work surface, 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.
Cut out squares in the dough to the final length and width you want.
Place each roll on the cookie sheet, spacing them a little, then cover the pans loosely with a cloth towel and let rise for a second time, in a warm place for another hour or until rolls have doubled in size.
Preheat the oven to 400 degrees F (200 degrees C).
Bake the yeast rolls uncovered for 13-15 minutes or until lightly browned.
Serve hot.
If you intend on freezing these make sure that you let them cool completely before you put them in the freezer bag and stick them in your freezer.