2 pkgs. 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. flour, divided
1/4 c. plus 2 tbsp. butter, softened

Dissolve yeast in 3 tablespoons water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, eggs, 1 cup warm water, salt 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; knead 4 minutes or until smooth and elastic. Shape 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 down and divide into 4 equal parts. Roll each into a 12-inch circle on a floured surface; spread with butter. Cut each circle into 12 wedges; roll up each wedge, beginning at wide end. Place on lightly greased baking sheet, point side down. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Bake at 400 degrees for 10 to 12 minutes. Yield: 4 dozen.