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In a large mixing bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2 inch balls. Dip the balls in butter and arrange evenly in a Pam-sprayed 9-inch fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350 degrees for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm.
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