Combine the beaten eggs and room temperature shortening in a very large bowl (a bowl large enough to hold all the risen dough), and whip into a cream--I use a hand blender for this. In a separate bowl combine the salt and sugar (I use a whisk). Then combine the salt & sugar mixture with the egg and shortening mixture, using a stand or hand mixer.
Then add the water & yeast mixture (proofed if you like for 10-15 minutes). All the fat will float to the top of the water & yeast mixture, this is okay.
Now you want to start adding the flour to the bowl. Add enough flour to where you can start kneading it (in the bowl) without it being too sticky. Knead in this bowl, adding flour as necessary, for about 5 to 10 minutes. Form into a shiny skinned smooth ball and cover with a light film of oil.
Let rise an hour or longer to double, in the large bowl.
Punch down the dough and fold it a few times.
Preheat oven to 350F.
Pinch off dough for each of the rolls (dividing it into 16 equal portions). Knead/fold each roll dough a few times, forming it into a ball. Place in well oiled 9x13 baking pan (coat each roll dough with a light amount of oil as well.). Arrange them so they are just touching each other in the pan. Let rise for 1/2 hour in the baking pan, with a towel or plastic wrap over the top.
Bake until golden brown on the top--over 30 minutes.
When done brush some butter over the tops of the rolls (optional).
Let them cool down for an hour (or longer) before eating.
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 95 (56%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 30.9mg||9 %|
|Sodium 2320.3mg||80 %|
|Potassium 110.8mg||3 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 15.3g|
|Protein 3.2g||5 %|
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Calories per serving: 171
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