Dissolve years in warm water, and set aside.

Scald milk in a small saucepan; add sugar, salt, and shortening, stirring until shortening melts. Cool or lukewarm. Add 2 cups flour and beat until smooth. Add yeast mixture and egg; beat well. Stir in remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 deg.) free from drafts, 1 1/2 hours or until doubled in bulk.

Punch dough down. Roll out to 1/4 thickness on a lightly floured surface; cut into 3 inch circles, and brush with melted butter.