2 (.25 ounce) packages active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1/2 cup shortening
4 cups all-purpose flour
1/4 cup butter, softened
Dissolve yeast in warm water. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
Bake at 400º F for 12-15 minute or until golden brown. Brush tops with butter when they come out.
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