In medium bowl place sugar, shortening and salt.
Pour boiling water over top and stir to dissolve shortening and mix ingredients together.
You may have to break up the shortening with a wooden spoon or press the shortening against the edge of the mixing bowl so it’s easier to dissolve.
This may take a few minutes.
Dissolve yeast in a cup of water – about 90-95°.
Stir with a wooden spoon until the yeast is totally dissolved. This, also, may take a few minutes.
Add yeast-water mixture to other ingredients in the bowl.
Add beaten eggs and bread flour and stir to combine.
Transfer mixture to a lightly greased bowl.
Cover bowl with lid and refrigerate dough overnight.
On a lightly floured surface, roll out dough.
Cut the dough with a biscuit cutter and place rolls on well-greased cookie sheets or pans.
Brush rolls with melted butter.
Allow dough to raise in a warm place for one to two hours.
Once dough is close to being raised, preheat oven to 375°.
Bake at 375° for about 15-20 minutes or until tops are lightly browned. Rotate pans to other racks half way through cooking time.
Brush tops with butter after removing from oven.