GEORGINE'S FLUFFY ROLLS

Steps:

• Combine milk, shortening, sugar, and salt in a saucepan and cook, stirring constantly, over medium heat until sugar dissolves. Remove from heat; set aside and allow to cool.
• Mix yeast with 1/4 cup lukewarm water in a large bowl; set aside until yeast dissolves and little bubbles begin to appear on the surface, about 10 minutes.
• Pour cooled milk mixture into yeast. Stir in eggs and gradually add flour, stirring with a wooden spoon until dough is too stiff to stir, then use your hands to knead in the flour (dough will be sticky, so grease your hands with a little butter). Brush a small amount of butter on the inside of a large bowl and on one side of a sheet of waxed paper. Place dough in bowl, cover with buttered waxed paper, and lay a clean damp dish towel on top. Set aside to rise until doubled, at least three hours.
• Turn dough out onto a lightly floured surface. Knead until elastic, then roll out to 1/2 -inch thickness. Cut dough with a 3-inch biscuit cutter, dip each round into melted butter, and fold in half. Line up, round edges up, sides touching, in a baking pan. Cover with buttered waxed paper and a towel, and set aside to rise, at least 2 1/2 hours.
• Preheat oven to 350 degrees. Bake until golden, about 15 minutes. Rolls are best served warm.