In a bowl or 2-3 cup measuring cup, place the shortening and pour boiling water over it. Stir until the shortening is melted. Allow to cool slightly while you do the rest.

In a separate medium-sized bowl, stir the yeast and lukewarm water together until the yeast is dissolved. Set aside.

Mix the eggs into the yeast mixture. Once the shortening has cooled a bit, pour that into the yeast mixture as well and stir well.

In a large bowl, stir together the flour, sugar, and salt. Add in the yeast mixture and stir until a dough is formed. Cover this and place it in the refrigerator. Before you go to bed, punch it down and punch it down again in the morning.

Remove the amount of dough you want to use and place it on a floured surface. Knead it just a few times (by pressing it into a ball and then flattening with the heel of your hand, then repeating two more times) and then pat it out to about 1/2-inch thick.

Cut out the rolls with a small biscuit cutter or drinking glass. Place on a greased baking sheet and cover, allowing to rise for two hours.

Bake at 425 for 15 to 20 minutes.