2 pkg. Fleishmanns dry yeast
1/4 c. warm water (105-115 degrees)
1/2 c. sugar
2 eggs
4 c. all purpose flour
Soft butter
1 tsp. salt
1/2 c. shortening or soft butter

Dissolve yeast in warm water. Stir in sugar, salt, eggs, shortenings and two cups of the flour. Beat until smooth. Mix in remaining flour until smooth. Mix in remaining flour until smooth. Scrap dough from side of bowl. Cover; let rise in warm place until double, about 1 1/2 hours or 45 minutes.

Divide dough in half; roll each half into 12 inch circles. Spread with butter. Cut into 16 wedges. Roll up each wedge beginning at round edge. Place rolls with point down on greased sheet. Cover; let rise until double, about 1 hour. Heat oven to 400 degrees; bake 12-15 minutes or until golden brown. Then brush with butter. Makes about 32 rolls.