Pour the boiling water over the shortening in a large bowl, melting the shortening. Stir until cool.. Add the yeast mixture, eggs, salt and sugar. Add 3 to 4 cups of the flour to the liquid mixture, using an electric mixer to beat until smooth and creamy. Stir in the remaining flour (up to 6 cups total), then cover tightly and refrigerate for at least 4 hours. Spoon desired amount of the dough onto a floured surface and pat to a 1/2 inch [1 cm] thickness. Cut circles with a 2-1/2 inch [6 cm] glass. Fold each circle in half with a small pat of butter inside and pinch ends together. Place the rolls in a large greased 2-inch [5 cm]-deep baking pan.

Let rise, covered with plastic wrap, for 1-1/2 to 2 hours or until double in bulk.