In a small bowl, stir together yeast and warm water. Allow to rest for 5-10 minutes, until foamy.
In a large mixing bowl fitted with a dough hook or paddle attachment, combine scalded milk, shortening, sugar and salt. Stir to dissolve the ingredients in the warm milk. Cool the mixture to a lukewarm temperature.
Add the softened yeast mixture to the milk mixture. Add the egg and 1 cup of flour. Beat on low speed for 30 seconds, then scrape down the sides of the bowl with a spatula. Add remaining flour; beat on medium speed until the dough comes together and pulls away from the sides of the bowl (about 1-2 minutes). Continue mixing the dough for 2 more minutes (or knead by hand on the counter for 2 minutes).
Lightly grease a bowl with oil. Transfer the dough to the bowl and turn to coat. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in size (about 1-2 hours).
Punch down the dough. Divide the dough into 14-16 even pieces; shape into smooth balls. Arrange the dough balls in a greased 9 x 13-inch baking dish.
Cover the dish and let the dough rise again until puffy, about 1 hour.
Remove the cover and bake the rolls on the middle rack in a 350 degree F oven for 18-22 minutes. Brush the warm rolls with melted butter and serve!