1Place yeast, sugar, 2 tablespoons of the butter, shortening and salt in a heavy bowl, (I use a glass bowl)
2Pour water over the mixture. Set aside until mixture becomes foamy, about 5 minutes.
3Slowly stir in 1 cup of the flour; stir in eggs. Add flour, alternating with milk, until mixture reaches the consistency of a sticky cookie dough.
4Cover with a cloth; place in a warm place until mixture doubles in size, about 1 hour.
5Then, turn half the dough out onto a lightly floured surface. Sprinkle with flour. Knead, adding a bit of flour as needed until dough loses stickiness.
6To make 18 rolls, place half the dough into a resealable food storage bag and refrigerate to use within 36 hours. To make about 36 rolls, leave half the dough covered and lightly oiled in the bowl while working with the first half.
7Roll dough to 1/4-inch thickness with a buttered and floured rolling pin. Cut into 2-inch circles with a buttered and floured cutter or the edge of a glass.
8Fold circle in half; pinch a piece of butter into the crease of the roll. Pinch edge lightly to hold. Place on baking sheets lined with parchment paper. Cover with a tea towel; let rise 1 hour.
9Heat oven to 375 degrees and grab melted butter for brushing during and after baking.
10Bake until rolls puff and begin to harden without browning, about 6 minutes. Brush with melted butter. Continue baking until golden brown, about 6 minutes.
11Remove from oven; set aside 4 to 5 minutes. Remove rolls from pan; brush lightly with melted butter.
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