Activate Yeast: In a small bowl, dissolve 2 tablespoons of active dry yeast in 1 cup of warm water, with a temperature between 105-115°F. Let it sit for about 5 to 10 minutes until frothy.

Combine Dry Ingredients: In a large mixing bowl, sift together 4 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, and 2 tablespoons of sugar. Mix well.

Cut in Shortening: Add ½ cup of solid vegetable shortening to the bowl with dry mixture. Cut the shortening into the flour mixture until it resembles small peas.

Mix Wet Ingredients: Combine 1 cup of full-fat buttermilk with the activated yeast mixture. Stir, then gradually add to the dry mixture.

Knead the Dough: Transfer dough to a floured surface and gently knead for about 30 seconds.

Chill the Dough: Place the kneaded dough in a greased bowl, cover with plastic wrap, and refrigerate for at least 1 hour.

Cut Rolls: Roll out the dough to ½ inch thickness on a floured surface, cut rounds with a biscuit cutter, and place on a greased cookie sheet.

Rise: Cover the cut rolls with a towel and let them rise in a warm place for about 30 minutes.

Bake: Preheat the oven to 400°F. Bake rolls for about 15 minutes, or until light golden brown.

Brush with Butter: Remove rolls from the oven and brush them generously with melted butter.