Carefully measure out the yeast, salt, granulated garlic, ground pepper, ground oregano and dry dried oregano into a small bowl. Measure the shortening. Sift and measure the flour or preferably weigh the flour.

Add the warm tap water and shortening to the bowl of a KitchenAid mixer or other tabletop mixer fitted with a dough hook. Mix briefly to help melt the shortening , add the dry ingredients you previously measured into a small bowl, and mix briefly to incorporate.

Add the flour, and run the mixer for about 3 minutes or until the dough forms into a ball and pulls away from the sides of the mixer.

Empty the dough onto a clean lightly floured surface. Cut and pull it into roughly 1 -1/2 inch diameter log shape. Cut across the log shape to form 18 rolls roughly 2 to 3 inches in size. Place the rolls on a pre-oiled baking sheet and brush with a dab of melted butter on each one.

Proof the rolls by first placing an oven thermometer in the oven and turning it on for a few minutes. Once the oven gets to about 90 degrees Fahrenheit place a shallow pan of hot tap water on the bottom shelf. This will provide a warm humid environment suitable for proofing. Put the rolls in the oven, and when they have just about doubled in size they're ready to bake.

Remove the rolls from the oven and preheat to 350 degrees F.

Bake the rolls in the preheated oven for about 15 minutes or until the rolls are done.