Dissolve yeast and 1 teaspoon sugar in lukewarm water in a small bowl; set aside.
Combine shortening, remaining sugar, salt, and boiling water, stirring until shortening melts. Cool to 105° to 115°. Add yeast mixture and eggs; mix well. Gradually stir in flour to make a soft dough.
Place dough in a well-greased bowl, turning to grease top. Cover and refrigerate overnight.
Punch dough down, and divide into 4 equal portions. Roll each portion into a circle 12 inches in diameter and 1/4-inchthick on a lightly floured surface; cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end.
Place rolls on greased baking sheets, point side down; curve into crescent shapes. Brush with melted butter. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Bake at 400° for 12 minutes or until lightly browned. Serve hot.