In large bowl, combine 1 1/2 c. boiling water, rolled oats, molasses, shortening, and salt. Cool to lukewarm. Stir in softened yeast.
With wooden spoon, stir in 2 c. flour; add eggs, beat well. Add remaining flour 2 c. at a time and mix well. Mix vigorously until smooth, about 10 minutes. Grease top lightly. Cover tightly with plastic wrap and refrigerate at least 2 hours or overnight.
Turn out onto well-floured surface; shape into two loaves. Place in 2 greased loaf pans. Cover and let rise in a warm place about 40 minutes, until dough is doubled in size. Bake at 375 degrees for about 40 minutes.