In a mixing bowl, beat 2 eggs and set aside. In a saucepan, combine ¾ cup of solid shortening (Crisco) and ½ cup of sugar. Heat over low heat until the shortening melts. Remove from heat.
Add 1 cup of buttermilk and 1 teaspoon of salt to the melted shortening mixture. Stir until well combined.
In a separate bowl, dissolve 2 packages of dried yeast in ¾ cup of warm water. Add ? cup of instant potato flakes to the yeast mixture and stir until dissolved.
Combine the yeast mixture with the buttermilk mixture in the saucepan. Gradually add 3 cups of all-purpose flour to the liquid mixture while stirring. Attach a dough hook to a stand mixer.
Transfer the dough into the mixer and gradually add the remaining 3 cups of flour while mixing. Beat the dough for about 7 minutes until smooth.
Grease a bowl with a little oil and place the dough in the bowl, turning it to coat with oil. Cover the bowl loosely with plastic wrap. Allow the dough to rise in a warm place for about 2 hours or until doubled in size.
Preheat the oven to 375°F (190°C) or 400°F (200°C), depending on your preference.
Grease a muffin tin with oil or butter. Punch down the risen dough and divide it into small portions. Shape each portion into small balls and place three balls in each muffin cup.
Brush the tops of the dough balls with melted butter. Allow the dough to rise again for about 2 hours in a warm place until they’ve doubled in size once more.
Once the dough has risen, bake the rolls in the preheated oven for approximately 15-20 minutes or until they are golden brown on top. Remove the rolls from the oven and brush the tops with more melted butter while they are still warm.