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1
Put the 2 packages of yeast in the warm water and stir and sit aside.
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2
In the mixing bowl, using the flat mixing head, blend the shortening, sugar and salt together.
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3
To this add the boiling water and mix.
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4
Add the dissolved yeast and mix.
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5
To this mixture start adding the flour a cup at a time, adding about 3 cups (700 ml) of the flour.
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6
Add the 2 beaten eggs to this mixture.
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7
Add more 1 cup (225 ml) of flour and mix.
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8
Then after you have mixed that, change the beater head on your mixer to the bread hook, and add 2 cups (475 ml) of the flour.
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9
Beat this up good.
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10
Cover the bowl with a plastic wrap and put in the refrigerator overnight, or until fully chilled.
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11
When you are ready to use the rolls, take them out of the refrigerator and dust all-purpose flour on a board or counter top and put the chilled dough on the flour and start kneading the dough until it is not sticky.
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12
Add flour to the kneading process as you think it needs it to keep it from being sticky, but fon't over flour it.
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13
Roll out dough (about 1/4 of the dough at a time) about 1/4 inch thick and cut out with a floured glass or biscuit cutter (do not twist the cutter, this makes them tough) (NOTE: you flour the glass or biscuit cutter, by dipping it down into flour each time you cut or as needed to keep the dough from sticking to the glass or biscuit cutter, or whatever you are using.)
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14
Put rolls on an ungreased pan, do not let them touch, give them room to rise and spread out some, then put them uncovered in a warm place, away from a draft, and let them rise for at least 2 hours.
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15
(Like in the microwave, I put them in the bathroom and turn on the heater and shut the doors, ha, don't you just love that?)
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16
Preheat oven to 350 degrees (175 C.).
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17
After they have risen, melt the stick of butter and brush the butter on the tops of the rolls and bake them at 350 degrees (175 C.) in the oven until brown.
