Grandma's Classic Yeast Rolls

Combine yeast with warm water in a mixing bowl fitted with the dough hook attachment of your stand mixer. Stir sugar and salt until you notice a foamy mixture emerging. Add 3 cups of flour and 3/4 cup of shortening; mix until the mixture has a thick pancake batter-like consistency.

Place a pot filled with hot water on your stovetop.

Transfer the mixer bowl to a pot of simmering water, ensuring the bottom does not come into contact with the water. Allow the mixture to rise until it has doubled in size, taking around 45 minutes to an hour.

Return the bowl to your stand mixer and gradually incorporate the remaining 4 cups of flour until the dough becomes smooth, elastic, and well combined; you may need to add up to 1 additional cup of flour.

Grease two 9x13-inch glass baking pans generously with shortening.

Divide the dough into 24 equal portions. Place 12 portions into each prepared pan; cover with plastic wrap and a towel, allowing the dough to rise in a warm environment until it has doubled in size, approximately 1 hour; initially, the dough balls will be about 1 1/2 inches in diameter but will rise and touch the sides of the pans.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Bake the rolls in the preheated oven until they are golden brown on top, taking 25 to 30 minutes; remove from the oven and brush melted butter over the top.