In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, shortening, sugar, eggs and salt; beat for 2 minutes or until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured board; knead lightly. Place in a greased bowl’ turning once to grease top. Cover and let rise in a warm place until doubled, about 2-3 hours.
Punch dough down; divide into four equal parts. Roll each into a 9-inch circle; brush with butter.
Cut each circle into eight pie-shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal.
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 racks.