Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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 greased baking sheet and cover, allowing to rise for two hours.

Step 6

Bake at 425 for 15 to 20 minutes.