How to Make It
Combine yeast and warm water (100º F to 110º F) in a 2-cup liquid measuring cup; let stand 5 minutes.
Place shortening, sugar, and salt in a large mixing bowl of a heavy-duty stand mixer. Add boiling
water, and beat at medium speed until smooth. Add eggs and yeast mixture, beating at low speed
1 minute or until blended; gradually beat in flour. Place dough in a bowl coated with cooking spray, turning to coat top of dough; cover with plastic wrap. Cover and chill 8 hours or overnight.
Lightly coat 2 (12-cup) muffin pans with cooking spray. Punch dough down. Turn dough out onto
a lightly floured surface. Roll dough into 72 (1-inch) balls, and place 3 dough balls in each muffin cup.
Cover and let rise in a warm place (85º F), free from drafts, 45 minutes or until doubled in bulk.
Preheat oven to 375º F. Bake at 375º F for 18 minutes or until golden. Makes 2 dozen.