2 pkg. dry yeast
3 tbsp. warm water (105 to 115 degrees)
1/2 c. sugar
1/2 c. shortening, melted
2 eggs, beaten
1 c. warm water (105 to 115 degrees)
1 tsp. salt
4 to 4 1/2 c. all purpose flour
1/4 c. butter, softened

Dissolve yeast in 3 tablespoons warm water in a large mixing bowl; let stand 5 minutes. Add sugar, next 4 ingredients, and 2 cups flour. Beat at low speed of an electric mixer 1 minute. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface or use dough hook; knead 4 minutes or until smooth and elastic.

Shape dough into a ball, and place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down and divide into 4 equal parts. Roll each into a 12 inch circle on a floured surface; spread with softened butter. Cut each circle in 12 wedges; roll up each wedge, beginning at wide end. Place on lightly greased baking sheets, point side down.

Cover dough and let rise in a warm place, free from drafts, 35 minutes or until doubled in bulk. Bake rolls at 400 degrees for 7 to 9 minutes or until golden brown.

Yield: 4 dozen. NOTE: These are unusually light and easy enough for a beginner. To freeze, bake for only 5 minutes; cool. Freeze in airtight plastic bags.