In a small bowl, dissolve the yeast in 1/4 cup of warm water. Let it sit for about 5 minutes until it becomes foamy.

In a large mixing bowl, combine eggs, shortening, sugar, salt, 2 cups of flour, and the remaining 1 cup of warm water. Stir until well mixed.

Gradually add the remaining flour, stirring until the dough forms a smooth consistency. If the dough is too sticky, add an additional 1/4 cup flour.

Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour or until it doubles in size.

Punch down the dough and lightly knead it on a floured surface. Divide into 32 equal portions and shape each into a ball.

If making ahead, arrange the dough balls 1 inch apart on a parchment-lined baking sheet, cover with plastic wrap, and freeze until solid. Transfer to a freezer-safe bag for up to 3 months.

If baking immediately, arrange the rolls in two lightly greased 9-inch baking pans. Cover and let rise until doubled in size.

Preheat the oven to 375°F. Bake the rolls for 15-18 minutes or until golden brown.

Brush the warm rolls with melted butter and sprinkle with flaky sea salt before serving.