In mixing bowl, dissolve dry yeast in water. Measure flour. Stir sugar, half of the flour and salt into yeast mixture. Beat with spoon or in stand mixer fitted with paddle attachment until smooth. Add eggs and shortening. Beat in rest of flour until smooth.

Scrape down sides of bowl. Cover; let rise 1-2 hours, until doubled. Stir down raised dough. Knead 10-15 times, adding more flour as needed to keep the dough from sticking to the board.

Cut dough in half and then each half into three portions. Roll out the portions into a long piece. Cut in about 1 1/2" pieces. Drop 2-3 pieces into each muffin pan cup that has been sprayed and sprinkled with garlic powder. Let rise again until doubled in size, about 1-2 hours.

Heat oven to 400° and bake rolls 15-20 minutes or nice and brown. Brush tops of baked rolls with melted butter. Makes 24 rolls.