Scald milk; add shortening, sugar and salt. Cool to lukewarm.
Sprinkle yeast on warm water; stir to dissolve.
Add 1½c. flour to milk mixture; beat well by hand or with electric mixer at low speed 1 minute. Beat in eggs and yeast.
Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of bowl. Turn onto lightly floured board; knead until smooth, satiny and no longer sticky, 5 to 8 minutes.
Place in lightly greased bowl; invert to grease top. Cover and let rise in warm place until doubled, 1 to 1½ hours. Punch down and turn onto board. Divide in half and shape as desired (see How to Shape Rolls).
Brush tops lightly with melted butter; let rise until doubled, 30 to 45 minutes.
Bake in hot oven (400°) 12 to 15 minutes, or until golden brown.