2 pkg. active dry yeast
3/4 c. warm water
1/2 c. sugar
1/2 c. butter (soft butter)
1 tsp. salt
2 eggs
4 c. flour

Dissolve yeast in warm water. Stir in sugar, salt, eggs, shortening and 2 cups of flour. Beat until smooth. Scrape dough from side of bowl. Cover and let rise in warm place for about 1 1/2 hours. Divide dough in half. Roll each half into a 12 inch circle. Spread with butter. Cut into 16 wedges. Roll up each wedge, beginning at the rounded edge. Place roll with point under on greased baking sheet. Cover and let rise until double, about 1 hour.

Heat oven to 400 degrees. Bake 12-15 minutes or until golden brown. Brush rolls with butter.

Makes 32 rolls.