Dissolve yeast in warm water.
Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth.
Mix in remaining flour until smooth. Scrape dough from the sides of the bowl.
Knead dough, then cover, and let rise in a warm place until doubled in size (about 1-1/2 hours).
Punch down dough and divide in half.
Roll each half into a 12-inch circle and spread with butter.
At this point you can cut the dough into 16 wedges.
Roll your wedges into crescent rolls, and place them point side down on a greased baking sheet.
Cover them with a lightly damp cloth, or dish towel, and let them rise for 45 minutes.
Bake them at 400° for 12-15 minutes, or until cooked through and a light golden brown.
Let the cooked rolls cool slightly, then release them from the pan and serve them warm with butter.