Refrigerator Rolls

• 3 1/2 to 4 c. unsifted self-rising flour
• 1 cake yeast or 1 pkg. dry yeast
• 1/4 c. lukewarm water
• 1 c. hot water
• 1/4 c. sugar
• 1/4 c. Crisco shortening
• 1 egg, beaten

1. Soften yeast in lukewarm water.
2. Pour hot water over sugar and shortening; cool to lukewarm.
3. Add 1/2 cup flour; mix thoroughly. Stir in softened yeast, half of remaining flour and egg; beat thoroughly.
4. Add enough flour to form a soft dough.
5. Turn out on lightly floured board; let rest 5 or 10 minutes.
6. Knead until smooth and elastic.
7. Place in greased bowl, turning once to grease top.
8. Cover; let rise until double in bulk.
9. Punch down; grease top.
10. Cover with damp towel and refrigerate.
11. When ready to bake, shape into rolls and place in a well-greased pan.
12. Let rise until double.
13. Bake at 425u0b0 for 10 to 12 minutes.

flour, cake yeast, water, water, sugar, shortening, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=419332 (may not work)