At least a day before serving, combine the shortening and boiling water. Stir until the shortening is completely melted and set aside to cool.
In a mixing bowl, combine the yeast and warm water to dissolve the yeast. Mix the eggs into the mixture.
When the shortening has cooled, combine it with the yeast mixture.
In a large bowl, combine the flour, sugar and salt. Add the wet ingredients to the dry, and stir to form a dough. Cover with plastic wrap and chill for one day, punching down at least twice.
Two hours before serving, knead the dough a bit, then roll it out to ½ inch thickness. Cut out 24 rolls and place on a greased baking sheet. Cover and proof for 2 hours.
Preheat the oven to 425 F. Uncover the rolls and bake for 15-20 minutes.
Remove the rolls from the oven and brush the tops with the melted butter before serving.