Whisk together the yeast and a 1/4 cup of warm water in a small bowl. Set aside to stand for 5 min.

Heat the buttermilk in a small pan until warm. Mix together the shortening, sugar and salt in a bowl of a standup mixer. Add the warm milk. Whisk together, breaking up the shortening if it is not melting. Whisk in the yeast and the eggs.

Change the attachment to a dough hook and start to add the flour. Continue until a dough forms. Continue to rotate dough for one minute, making sure all the flour is incorporated. Remove dough to a floured surface and knead for 4-5 min. Place dough in an oiled bowl and turn to coat all sides. Cover loosely with plastic wrap and allow to rise until doubled in a warm place.

Melt the butter and brush some of it into a 9x13" pan. Punch dough down. Divide dough into four equal portions. Working with one portion at a time on a lightly floured surface, roll out to 12x6 inches. Cut into 3, 2" strips and then each strip into 3, 4x2" rectangles. Brush half the rectangle with butter and fold the unbuttered side over. Allow it to overhang a 1/4". Place the rolls in the prepared baking dish, side by each creating a long row. Continue with the remaining dough creating four rows of rolls.

Brush the tops with the butter. Cover loosely with plastic wrap and refrigerate for 30 min. or as long as 6 hours. Bake the rolls in a preheated 350F oven for 25-35 min. Remove from oven and brush the tops again with butter, sprinkle on garlic salt and rosemary. Serve warm.