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 about 20 minutes in an oven preheated to 375 degrees F.