|Active dry yeast||2 Tablespoon|
|Warm water||3⁄4 Cup (12 tbs) (105 F To 115 F)|
|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs) (Part Soft Butter)|
|All purpose flour||4 Cup (64 tbs)|
Dissolve yeast in warm water.
Stir in sugar, salt, eggs, shortening and 2 cups of the flour.
Beat until smooth.
Mix in remaining flour until smooth.
Scrape dough from side of bowl.
Cover; let rise in warm place until double, about 1 1/2 hours.
Divide dough in half; roll each half into 12-inch circle.
Spread with butter; cut into 16 wedges.
Roll up each wedge, beginning at rounded edge.
Place rolls, with point under, on greased baking sheet.
Cover; let rise until double, about 1 hour.
Heat oven to 400Â°.
Bake 12 to 15 minutes or until golden brown.
Brush rolls with butter.