1 c. milk
1 c. compressed yeast
1/4 c. butter
1/2 tsp. salt
1/4 c. solid vegetable shortening
1/2 c. sugar
1 tbsp. honey
3 eggs
5 1/2 c. sifted enriched flour
1/2 c. melted butter

Preheat oven to 425°F.

In a medium saucepan, heat milk until small bubbles form on side of pan and cool to lukewarm. Add yeast to milk and stir until dissolved. In a large bowl, cream butter, salt and shortening; gradually add sugar and honey. Add eggs, one at a time, and beat well. Gradually add flour, alternating with milk mixture, mixing well after each addition. Beat for 2 or 3 minutes after final addition. Place in a greased bowl; cover with a tea towel and allow to rise in a warm place 1 hour or until double in bulk. Cover tightly with plastic wrap and refrigerate several hours or until chilled.

Turn out onto a floured board; roll out to a thickness of 1/2-inch and cut out with floured biscuit cutter. Reroll scraps and cut again until all dough is used. Place in a greased pan; brush with melted butter and let rise until double in size, about 35 minutes.

Bake 10 to 15 minutes or until golden.