1 c. milk
1/2 c. shortening (Crisco butter-flavored)
1 pkg. yeast
1/2 c. sugar
1 tsp. salt
3 eggs, beaten
4 c. bread flour or all-purpose flour
Melted butter

Scald milk. Pour over shortening that has been placed in large bowl. Stir to melt shortening. Combine yeast and sugar in small bowl. Add yeast and sugar to cooled (lukewarm) milk mixture. Stir with large whisk or spoon to dissolve. Add salt and stir to dissolve. Add beaten eggs and stir to blend. Add flour and mix well. Dough will not be real stiff.

At this point, can be put in refrigerator until ready to use. Let rise until double in bulk, about 2-3 hours.

Either take from refrigerator or proceed with risen dough. DO NOT KNEAD DOUGH. Take portion and roll into circle. Brush with melted butter. Cut into triangles and roll up. Place on greased pan. Brush top with butter. Let rise about 1 1/2 hours. Bake at 350 degrees approximately 12 minutes. Brush top of rolls with butter when you take them from the oven.