Dissolve yeast in 2 tablespoons warm water; stir well. Let stand 5 minutes or until bubbly.
Combine remaining water, sugar, shortening, and salt in a large mixing bowl; stir until shortening melts. Add dissolved yeast and eggs; mix well. Stir in flour to make a soft dough.
Turn dough out onto a lightly floured surface; knead 10 minutes or until dough is smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk. Punch dough down; turn out onto a floured surface. Knead an additional 10 minutes.
Divide dough into four equal portions. Roll each portion into a circle 12 inches in diameter and 1/4-inch thick; brush with melted butter. Cut each circle into 12 wedges; roll each wedge tightly, beginning at wide end.
Place rolls on greased baking sheets, point side down; curve into crescent shape. Brush with remaining melted butter. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Bake at 375° for 20 minutes or until lightly browned.
Note: Crescent Rolls may be baked ahead of time and frozen for later use.