In the bowl of a stand mixer with a dough hook attachment, dissolve the yeast in warm water. Let it rest for 5 minutes.
Add the sugar, shortening, egg, and 1/2 teaspoon of salt.
Turn the mixer on low and add 1 cup of flour at a time, adding a little more (or less) flour as needed.
Knead (with the dough hook of the stand mixer) for 5-6 minutes, or until smooth.
Spray a medium bowl with nonstick spray; place the dough in the bowl. Flip over the dough, getting both the top and bottom covered in the nonstick spray. Cover with plastic wrap.
Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.
When you are ready, punch the dough, turn it out onto a floured surface, and divide the dough into 30 equal-sized pieces.
Push down slightly (but firmly and evenly) on the dough and roll the ball under your palm in a circular motion. Use the cupped sides of your hands to keep the dough centered in your palm. You may have to work the dough for a while, but eventually, it will come together and most of the lines and folds should have incorporated into the dough, forming a smooth dough ball.
In a medium bowl, melt the stick of butter and dip the dough balls in the butter. Place in a greased 9-inch Bundt pan, pouring any of the leftover butter on top.
Cover and let rise until doubled in size, about 45 minutes.
Preheat the oven to 350°F.
Bake for 25-30 minutes. Remove from the oven and drizzle the 4 tablespoons of melted butter on the bread. Invert the bundt pan onto a large serving plate.
Top with salt. Serve warm.