Dissolve 1 teaspoon sugar into water. Sprinkle in yeast and let sit for about 10 minutes. Scald milk and let cool to lukewarm. Add milk to yeast with shortening, 3/4 cup sugar, and salt; mix well. Add eggs and enough flour to make a soft dough. Let stand 10 minutes. Knead on a lightly floured surface until dough is smooth and elastic. Place in a greased bowl and turn to coat. Cover and store in refrigerator until ready to use.
Shape rolls about 2 hours before baking time. Let rise until doubled. Bake in a preheated 400 degree F oven for about 15 to 20 minutes. Do not keep dough in refrigerator over 3 to 4 days.