Step 1

Dissolve shortening, salt and sugar in 1 cup of boiling water in a large mixing bowl. Mix and let cool (shortening does not need to completely melt).

Step 2

Dissolve yeast in 1 cup of warm water. Add to the cooled shortening mixture along with the eggs. Whisk thoroughly to combine. Stir in the flour until well combined.

Step 3

Top the bowl with lightly greased foil and place in the refrigerator for at least 6 hours or up to 48 hours.

Step 4

When ready to bake, remove dough from the refrigerator. Gently turn dough out onto a lightly floured surface and divide into 16 equal pieces. For each piece, tuck the edges under until the top of the dough is taught, like a bubble of bubble gum. Then place the roll on the floured surface, "bubble" side up, and roll it between your hands in a clockwise motion to tighten up the roll. Repeat with each dough piece.

Step 5

Place rolls in 2 or 3 greased cake pans or 1 greased 13x9-inch pan. Cover lightly and let rise for one hour.

Step 6

While rolls rise, preheat oven to 425℉. Bake rolls for 20-25 minutes, until deeply golden on top and the center of the rolls reads 190℉ on an instant-read thermometer.