Add 1 cup water and shortening to a saucepan. Heat on medium heat until shortening melts. Cool to 110-115°F. Add cooled water mixture to large mixing bowl. Add sugar and salt, stir until dissolved.
Add yeast, eggs and remaining water (lukewarm) to mixing bowl. Whisk thoroughly to combine. Stir in the flour until well combined.
Cover bowl with lightly greased foil and place in the refrigerator for at least 6 hours or up to 48 hours.
When ready to bake, remove dough from the refrigerator. Gently turn dough out onto a lightly floured surface and divide into 16 equal pieces. For each piece, tuck the edges under until the top of the dough is taut, like a bubble of bubble gum. Then place the roll on the floured surface, "bubble" side up, and roll it between your hands in a clockwise motion to tighten up the roll. Repeat with each dough piece.
Place rolls in 2-3 greased cake pans or 1 greased 13x9-inch pan. Cover lightly and let rise for one hour.
While rolls rise, preheat oven to 425°F . Bake rolls for 20-25 minutes, until deeply golden on top.