In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, gently stir together and let it stand for about 10 minutes, until the yeast starts to bloom.

Gently whisk the milk, eggs and salt into the yeast mixture

Into a large mixing bowl combine the flour 2/3 cup sugar, and then crumble the shortening into it using your fingers until it is finely mixed in.

Gradually stir the flour into the wet ingredients with a wooden spoon until it is all combined.

Set your dough in a warm place (I use the proof setting in my oven) until it has doubled in size, about an hour.

When you dough has doubled pour the melted butter and knead it into the dough until all combined.

Grease 2 9x13 pans. Separate the dough into 24 pieces.

Roll them into ball and place 12 in each pan.

Set aside until the rolls double in size, about 45 minutes.

Preheat your oven to 400 degrees and bake the rolls for 12-15 minutes until the rolls are golden and cooked through.

Serve!