I love these rolls, and they gone faster than the time it takes to make them!

This question is tangential to this recipe, but I'm curious, and KA is my go-to for answers. A friend's mother has a recipe for rolls very similar to this, but she uses shortening instead of butter. It calls to melt the shortening with milk, sugar, salt, and some water, then let cool. I've never made bread with shortening instead of butter. Other than flavor and less liquid than butter, what difference does using shortening make? While both have their uses, pros/cons, why would one be preferred over the other? Thank you!

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