Carefully pour boiling water over sugar, shortening and salt. Stir gently just to mix. Allow to cool to reoom temperature. Add beaten eggs, again stirring gently just to mix. In a separate container, dissovled yeast cakes in warm water, let stand 5 minutes. Add yeast mixture to sugar and egg mixture. Add flour, mix well. Place in covered container or plastic bag and store in regrigerator until needed. Preheat oven to 400°. Place dough in muffin tin, pincking off just enough to half fill each cup. Bake at 400° for 2-3 minutes, reduce temperature to 375° and bake until brown, 10-15 minutes. Bake as many or as few as needed, placing unused dough back in refrigerator for another day.
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