In a saucepan with the boiling water, add the sugar, salt and shortening.
Allow the mixture to cool to room temperature.
Dissolve the yeast in the lukewarm water and add to the shortening mixture.
Add 2 cups of the flour and the eggs and stir with a wire whisk until the mixture resembles pancake batter.
Stir in the remaining 4 cups flour with a spoon.
Allow the dough to sit, covered, in the refrigerator for 4 to 6 hours.
Form the dough into 1½ inch balls and place on a cookie sheet to let rise until doubled in size.
Bake in a preheated oven at 400 until lightly browned.