Dissolve yeast in 1 c warm water and set aside.
Using a mixer with paddle attachment, cream together shortening and sugar. Add boiling water and mix until melted. Add salt and eggs (one at a time) and dissolved yeast. Then add unsifted flour, 1/2 c at a time.
Place in a well-greased bowl and cover. Refrigerate overnight. Take out half of dough and knead about 100 times on a well-floured board. Roll out, cut into small pieces, and place into greased pan. Repeat with other half of dough. Let rise 4 hours.
Bake at 425° for 11-15 minutes (ovens may vary so watch carefully!). Serve immediately or wrap in foil and reheat at 350° for five minutes before serving.