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Combine and stir warm water, yeast, and sugar in stand mixer bowl. Wait 5-10 minutes for yeast to bloom.
Add melted butter, salt, egg, and flour; knead 10 minutes on speed 2 with dough hook.
While the mixer is kneading, grease a large glass bowl with shortening. After 10 minutes, the dough should be slightly sticky and pull away easily from the sides of the bowl. If not, knead a little longer.
Place dough in greased bowl, cover tightly with plastic wrap and place a tea towel over the bowl. Let rise for 40 minutes - it should double in size.
While the dough rises, grease your large sheet pan all over and up the sides.
After the 1st rise, punch down the dough and divide into rolls (about 50 grams), placing evenly (5 rows of 8) on the greased sheet pan.
Loosly cover with plastic wrap and tea towel, and let rise for 30 minutes. Rolls should be touching after the 2nd rise.
Bake at 350°F for 20-23 minutes.
Brush with melted butter straight out of the oven.