1Add the bulgar wheat to the boiling water & simmer for about 20 minutes. While this is simmering - dissolve yeast in 1/2 cup warm water and set aside.
2Mix the milk, shortening, sugar, salt & eggs together. Then add the bulgar wheat mixture and the yeast mixture. Mix until smooth.
3Add approximately 3 1/2 cups of flour & mix well. Continue adding flour (about another 4 cups) kneading until a soft dough is formed. Place in a greased bowl & cover tightly. (I use the large tupperware bowl with the lid on tight)
4Let stand several hours or overnight. Shape into rolls. Let rise until doubled. Bake @ 375 until done - about 20 minutes.