Whisk yeast and warm water in a small bowl. Let stand 5 minutes. Heat milk in a saucepan over medium heat until just warm. Combine shortening, sugar and kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up the shortening into small clumps. Whisk in yeast mixture and egg. Add flour, stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours.
Preheat the oven to 350. Melt butter in a small saucepan. Lightly brush on a 13x9 baking dish. Punch down the dough; divide into 4 equal portions. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6 rectangle. Cut lengthwise into (3) 2" wide strips. Cut each crosswise into (3) 4"x2" rectangles. Brush half of each (2x2) with melted butter; fold unbuttered side over allowing 1/4" overhang. Place flat in 1 corner of dish. Folded edge against short edge of dish. Add remaining Rolls, shingling to form 1 long roll. Repeat with remaining row for 4 rows. Brush with melted butter, loosely cover with plastic and chill 30 minutes or up to 6 hours.
Bake until golden and puffed, 25-35 minutes. Brush with butter, sprinkle with Maldon sea salt.
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 26 (25%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 4.3mg||1 %|
|Sodium 342mg||12 %|
|Potassium 25mg||1 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 16.1g|
|Protein 2.3g||3 %|
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Calories per serving: 104
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