Microwave milk to scalding and add sugar, salt, and shortening then let set until room temperature. Meanwhile, soak yeast in water with 1/2 teaspoon sugar for 5 minutes. Beat eggs well in yeast mixture. Add lukewarm milk mixture to bowl. Add flour, beat with mixer using the dough hook. Add additional flour, if necessary, to form soft dough. Turn out onto floured surface and knead lightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divided into four equal parts. Roll each into a 9-in. circle; brush with butter. Cut each circle into eight pie-shaped wedges; roll up each wedge form wide edge to tip of dough and pinch to seal . Place rolls with tip down on baking sheets. Let rise for 30 minutes. Bake 12 to 15 minutes at 400 degrees.

To make ahead: Place rolls with tip down on baking sheets; freeze. When frozen, place in freezer bags and seal. Store in freezer for up to 4 weeks. To bake, place on greased baking sheets; thaw 5 hours or until doubled in size. Bake at 375 degrees for 12-15 minutes or until lightly browned. Remove from baking sheets and serve immediately or cool on wire rack.