Combine the 2/3 cup milk, shortening and butter in a saucepan. Heat just enough
to melt the shortening and butter, then allow the mixture to cool to room temperature.
At this point stir in the beaten eggs.
Heat the 1/3 cup milk until it is just room temperature and stir in the yeast
and 1/2 teaspoon sugar. Allow the mixture to sit until bubbles form on the surface,
about 10 minutes, then stir it into the milk and egg mixture.
Meanwhile, mix together the flour, 1/2 cup sugar, 2 tablespoons brown sugar,
cinnamon and salt.
Next, stir in the yeast and milk and egg mixture to make a medium dough, one
that is not too damp or too dry, adding flour or water as needed. Knead the dough
for 5 to 10 minutes or process it in a food processor for 40 seconds.
Lightly grease the dough, place it in a dish, cover it with a damp towel, and
allow it to rise until doubled in size, about 1 to 1 1/2 hours.
While the dough is rising cream together the topping ingredients.
After the dough has risen, divide it into 16 balls, then roll balls into circles
about 3 inches in diameter and place them on baking sheets. Brush each dough circle
with a mixture of 1 egg white and 2 tablespoons water, then cover them with a thin
layer of the topping. At this point you may leave the topping as is or cut designs
such as parallel lines into it with a thin knife.
Next, drape a damp towel over the rolls and allow them to rise until doubled
in size, 30 to 40 minutes.
Bake for about 20 minutes in an oven preheated to 375 degrees F.