In a small bowl, combine the active dry yeast, warm water, and sugar. Let the mixture sit for about 5 to 10 minutes until it becomes frothy and bubbly, indicating the yeast is active.

In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the activated yeast mixture and the melted vegetable shortening.

Stir the ingredients together until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until it is smooth, soft, and elastic.

Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat the entire surface. Cover with a damp cloth and let rise in a warm, draft-free place for 1 hour, or until doubled in size.

Punch down the risen dough and divide it into 6 equal portions. Roll each portion into an oblong shape, gently tapering the ends to form the signature Bajan salt bread shape.

Place the shaped rolls on a parchment-lined baking sheet. Cover them lightly with a kitchen towel and let them rise a second time for about 30 minutes until they are puffy.

Preheat your oven to 400°F (200°C). Gently slash the top of each roll lengthwise with a sharp knife and bake for 15 to 20 minutes until the crust is golden brown and the bottoms sound hollow when tapped.

Transfer the baked rolls to a wire rack to cool slightly. Slice them open warm and stuff with thick slices of cheddar cheese or hot fish cakes for an authentic Barbadian snack.