Stir together first 3 ingredients in a 2-cup liquid measuring cup; let yeast mixture stand 5 minutes. Stir together flour, shortening, and salt in bowl of a heavy-duty electric stand mixer. Add yeast mixture, and beat at medium speed with mixer, using dough hook attachment, 6 minutes. Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Knead each portion 3 times. Shape each portion into a 6-inch log, and place on 2 lightly greased baking sheets (6 loaves per baking sheet). Cover dough, and let rise in a warm place (85 degrees), free from drafts, 40 minutes (dough will not double in bulk). Cut a shallow slit, lengthwise, in top of each loaf. Bake at 425 degrees for 10 minutes or until golden brown. Cool on baking sheets on wire racks. YIELD: 12 rolls PREPARATION TIME:25 min. (Rise: 40 min.) COOKING TIME: Bake: 10 min.