Dissolve yeast in warm water with 1 tsp sugar. Scald milk and add 1/3 cup of sugar and salt. Cool to lukewarm. Add yeast mixture, eggs,and 1/2 the flour.Beat till smooth.Add shortening or oil and most of remaining flour.Knead in rest of flour until dough is no longer sticky. Place in greased, tightly coverd bowl and place in refrigerator overnight. Shape rolls to suit. Brush tops with oil. let rise till doubled. about 1 to 2 hours. Bake at 425 for 15 to 20 minutes, until nicely browned. Keeps in refrigerator about 1 week.