Combine 1 cup hot water, shortening, sugar, and salt in a large mixing bowl, stir until shortening melts.
Cool the mixture until lukewarm (105° to 115°).
Dissolve yeast in 2 tablespoons warm water, add to shortening mixture, stirring well.
Add egg and 1 3/4 cups flour, beat vigorously with a wooden spoon for 1 minute.
Stir in remaining flour.
Turn dough out onto a floured surface.
Roll out to 1/4-inch thickness.
Cut into circles using a 2 1/2-inch biscuit cutter, and brush with melted butter.
Make a crease across each circle, and fold one half over.
Gently press edges to seal.
Place rolls on greased baking sheets, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Bake at 425° for 12 to 15 minutes or until golden brown.