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1
Combine milk, shortening, sugar, and salt in a saucepan and cook, stirring constantly, over medium heat until sugar dissolves.
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2
Remove from heat; set aside and allow to cool.
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3
Mix yeast with 1/4 cup lukewarm water in a large bowl; set aside until yeast dissolves and little bubbles begin to appear on the surface, about 10 minutes.
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4
Pour cooled milk mixture into yeast.
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5
Stir in eggs and gradually add flour, stirring with a wooden spoon until dough is too stiff to stir, then use your hands to knead in the flour (dough will be sticky, so grease your hands with a little butter).
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6
Brush a small amount of butter on the inside of a large bowl and on one side of a sheet of waxed paper.
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7
Place dough in bowl, cover with buttered waxed paper, and lay a clean damp dish towel on top.
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8
Set aside to rise until doubled, at least three hours.
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9
Turn dough out onto a lightly floured surface.
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10
Knead until elastic, then roll out to 1/2 -inch thickness.
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11
Cut dough with a 3-inch biscuit cutter, dip each round into melted butter, and fold in half.
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12
Line up, round edges up, sides touching, in a baking pan.
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13
Cover with buttered waxed paper and a towel, and set aside to rise, at least 2 1/2 hours.
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14
Preheat oven to 350 degrees.
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15
Bake until golden, about 15 minutes.
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16
Rolls are best served warm
