Dissolve yeast in 1/2 cup very warm water. Stir flour and sugar together, then cut in shortening. Add yeast water and 1 cup cold water to flour mixture. Stir until well blended and elastic strands form. Place in greased bowl. Cover tightly and refrigerate until ready to use. Keeps up to 3 days.

About 2 hours before baking, roll out and cut out rolls with biscuit cutter. Place on greased pan and brush all on tops. Let rise 2-3 hours in warm place. Bake at 450 degrees for 15 minutes or until golden brown. Brush butter on top before serving.