Mexican Sweet Rolls

3 ½ to 4 c flour
1 pkg yeast
1 c milk
¼ c sugar
¼ c Crisco
1 tsp salt
2 eggs
1 recipe Egg Streusel (below)

In a large mixer bowl, combine 2 c flour and the yeast. In a saucepan, heat milk, sugar, shortening and salt, just until warm, stirring until Crisco almost melts. Add to dry mixture in bowl; add eggs. Beat at low speed with mixer for 30 seconds, scraping the sides of the bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Place on floured surface and knead until smooth. Place in a greased bowl; cover and let rise for 1 ¼ hours. Punch down. Divide into 16 pieces. Shape each into a smooth ball. On a lightly floured surface, roll or pat each into a 3-inch circle. With a spatula, transfer egg streusel to the circles of dough. Slash tops with crisscross pattern. Cover and let rise until double, about 30 minutes. Bake at 375 for 15 to 18 minutes.

Egg Streusel
In a bowl, combine 2/3 c flour and ½ c sugar. Cut in ¼ c butter until mixture resembles fine crumbs. With a fork, stir in 2 beaten egg yolks. Mix with hands until well blended. Shape into a log and divide into 16 pieces. On a lightly floured surface, roll each into a 3-inch circle.