In the bowl of a stand mix, combine together 2 1/2 cups of the flour with the yeast.

In a microwave safe bowl, add water, shortening, salt, and sugar. Microwave to melt shortening. Then you want the mixture to get to 120-130 degrees.

Add the water mixture to the bowl mixture in the mixing bowl. Mix together using the paddle attachment until combined. then beat in eggs 1 add a time. Scrape down sides and beat on speed 2 for 3 minutes.

Scrape down sides of bowl and switch to the dough hook. Slowly add in the remaining 3 cups of flour while mixing until the dough cleans off the sides of the bowl. You may need additional four to accomplish this.

Scape down sides of bowl a,d cover with plastic wrap and place in the fridge. Refrigerate for 2 hours punching down every 30 minutes. You can keep this dough in the fridge for 3 days. If you keep it that long be sure to punch it down once each day.

When ready to shape divide dough into thirds. Roll each third into a 10 inch triangle. Cut like a pizza into 12 pieces using a pizza cutter. Roll each up from the long end up to the point. Place on a baking sheet and curve ends down. 1 1/2 dozen will fit on a large baking sheet.

Cove and let rise until double in size. This can take up to 2 hours. Or place in a warm oven. I put them in a 170 degree oven and they doubled in about 30 minutes.

Bake at 400 degrees for 10 to 20 minutes, until golden brown. Remove from oven and bush with butter if desired. Makes 3 dozen.