Traditional Roll Dough

Combine yeast, warm water, and a pinch of sugar in a small bowl. Stir and set aside for 5 minutes. In a large mixing bowl, coat the inside with cooking spray and set aside. In a medium-size mixing bowl, add flour, sugar, and salt; mix well with a whisk. Add the shortening and blend it with a pastry cutter. Add the yeast mixture and stir well. Add the egg and milk; stir. Pour the dough onto a floured countertop and sprinkle with flour; knead until smooth and elastic like (bounces back quickly when pinched), about 3 minutes. Add flour as needed. Place the dough into the large mixing bowl coated in cooking spray. Spray the top of the dough with cooking spray or coat with oil. Cover bowl lightly with Plastic Wrap and top with a thin dish towel. Place in a warm dry area and let it set to rise for about 1 1/2 - 2 hours or until doubled. Place the dough onto a floured counter and knead once more to remove air bubbles. Shape the dough in drop rolls (or whatever variation you like) and place them on a sheet pan covered with parchment paper. Let it rise for about 20 minutes before baking. Preheat oven to 350 degrees. Bake until golden brown, about 18-20 minutes. Remove from oven and coat with a layer of melted butter to keep the crust soft.