Combine the shortening, sugar, salt, yeast, and 2
cups of the flour in a large bowl and cut with a
pastry cutter.
Beat 2 eggs in a 2-cup measuring cup, then fill
cup to the 2-cup mark with hot water; pour over
the dry mixture. Slowly add the remaining 3 cups
flour.
Cover bowl loosely with plastic wrap and let rise
for 20 minutes in a warm oven. Then pour the dough
onto a floured surface. Knead. Flatten with hands
into a large pizza shape.
Cut with pizza cutter into 16 triangle-shaped
slices. Roll up from the wide end to the point.
Place the rolls in two greased 9x13-inch pans,
bending into crescent shapes and leaving space for
the rolls to double in size.
Let rise in a warm (but not hot!) oven at least 20
minutes. Remove from oven.
Preheat oven to 375°F. Bake the rolls for 20 to 30
minutes, depending on how brown you prefer. When
done, immediately brush with the melted butter.
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