Put scalded milk in a large bowl, add shortning and sugar. Mix until shortning is melted. Dissolve yeast in warm water. When milk mixture is luke warm, add salt and yeast. Mix in all of flour.
Turn mixture out onto a floured surface. Knead until smooth, not sticky. Place mixture back in bowl. Cover and let rise until double in size (about an hour.) It is ready when you can stick your finger in dough and hole remains.
Turn dough out onto floured surface again and knead for about 10 minutes. Shape into rolls. Place rolls onto baking sheet which has been lined with parchment paper. Butter tops and let rise until doubled in size (about 30 minutes.)