Sprinkle yeast over water. Do not use temperatures above 110 F. Mix well. Let stand for 5 minutes; stir.
Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution.
Combine flour and milk; add liquid solution. Using dough hook, mix at low speed for 1 minute until flour mixture is incorporated into liquid.
Add shortening; mix at medium speed for 10 minutes or until dough is smooth and elastic. The dough temperature should be between 78 F. to 82 F.
FERMENT: Set in warm place, about 80 F., for 1-1/2 hours or until double in bulk.
PUNCH: Divide dough into about 2 pieces. Shape each piece into a smooth ball; let rest for 10 to 20 minutes.
Scale boules into 1-½ to 2-ounce pieces.
Shape 1 ½ to 2-ounce dough pieces into balls by rolling with a circular motion on worktable.
Cover with clean damp cloth; let rest for 5 to 10 minutes.
Press the center of each ball with a small rolling pin.
Brush with melted butter; fold in half. Press edges together with thumb or palm of hand.
Place on greased 1/4 sized sheet pans in rows 3 by 4; brush with melted butter.
Proof until double in bulk.
Bake at 400 F., 15 to 20 minutes or in 350 F. convection oven 10 to 15 minutes or until golden brown.