-
1
Line 2 baking sheets with parchment paper; set aside.
-
2
Butter a large bowl; set aside.
-
3
Put the milk, shortening, sugar, softened butter, and salt in a medium saucepan.
-
4
Cook over medium heat, stirring constantly, until the sugar has dissolved.
-
5
Let cool completely.
-
6
Put the yeast and warm water in the bowl of an electric mixer fitted with the dough hook.
-
7
Let stand until foamy, about 5 minutes.
-
8
Mix in the milk mixture on medium speed until combined; mix in the eggs.
-
9
Reduce speed to low, and gradually mix in the flour.
-
10
Raise speed to medium-high; mix until a soft dough forms, about 12 minutes.
-
11
Turn out the dough onto a lightly floured work surface.
-
12
Knead until smooth, about 5 minutes, then transfer to the buttered bowl.
-
13
Cover with a clean kitchen towel; set in a warm place to rise until doubled in bulk, about 1 hour.
-
14
Roll the dough into a 13 x 20-inch rectangle.
-
15
Trim the edges to be straight.
-
16
Cut the dough in half lengthwise; cut both strips into 12 triangles (about 3 inches wide at each base).
-
17
Gently stretch each to 2 to 3 inches long.
-
18
Starting at the widest end, gently roll up.
-
19
Space 1 inch apart on prepared baking sheets, pointed ends down.
-
20
Cover loosely with buttered plastic wrap; let rise until doubled in bulk, about 1 hour.
-
21
Preheat the oven to 350F.
-
22
Brush the rolls with the melted butter.
-
23
Bake until golden, about 20 minutes.
-
24
Let cool on a wire rack 5 minutes.
-
25
Serve warm.
