Dissolve yeast in warm water. Heat beans and shortening until shortening has melted; cool to lukewarm. In a large bowl, combine bean mixture, yeast, sugar, buttermilk, and salt. Add eggs; then stir in 6 cups of flour. Add additional flour to make firm dough. Knead dough on well-floured board, adding additional flour as necessary. When dough is smooth and satiny, place it in a greased bowl, cover, and let rise in a warm place for two hours or until doubled in bulk. Shape dough into cloverleaf rolls, filling muffin tins with 3 balls of dough. Brush tops of rolls with melted butter and sprinkle with poppy seeds. Cover rolls loosely and allow to rise until doubled (about 45 minutes). Bake at 425°F for 20 minutes or until brown. Yield: about 45 rolls