Add yeast to ½ cup of room temperature water.
Stir with a spoon and set aside while you prep the other ingredients
In the bowl of a stand mixer, add shortening, sugar, hot water and salt & beat for 30 seconds.
Allow to cool to room temperature.
Add in 2 cups of flour & mix until smooth.
Mix in yeast mixture until well combined.
Mix in the beaten eggs.
Gradually stir in the remaining flour & mix with the dough hook -about 2 minutes.
Remove dough from the bowl & place on a lightly floured counter.
Coat hands in flour & knead by hand, add a little flour if the dough is still too sticky.
Knead until dough feels smooth.
Put the dough in a greased bowl & cover with a towel.
Let dough rise for 30 minutes or until it doubles in size.
Remove dough from bowl & place on a lightly floured counter again.
Roll dough into a rectangle
Spread butter over dough.
Spread pie filling on top
Sprinkle dough with brown sugar & cinnamon/sugar mixture.
Gently roll up dough into one long roll.
Cut rolls into 12 even slices using a dough cutter
Place rolls into a greased 9X13 baking pan.
Place rolls in a warm spot & cover with a towel.
Let rolls rise until double in size, about an hour.
Bake rolls at 425 degrees F for 10 minutes.
Reduce temperature to 350 degrees F and bake for an additional 7-10 minutes or until golden brown.
Remove pans from oven and let cool on a wire rack.