Icebox Dinner Rolls

• 1 cup boiling water
• 6 tablespoons shortening
• 1/4 cup sugar
• 1 teaspoon salt
• 1 (1/4-oz.) envelope active dry yeast
• 1/4 cup warm water (105u0b0 to 115u0b0)
• 1 large egg, lightly beaten
• 4 cups all-purpose flour
• 1/4 cup butter, melted and divided

1. Pour boiling water over shortening and next 2 ingredients in bowl of a heavy-duty electric stand mixer, and stir until shortening melts and sugar and salt are completely dissolved. Let stand 10 minutes or until about 110u0b0.
2. Meanwhile, combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
3. Add yeast mixture and egg to shortening mixture; beat at low speed until combined. Gradually add flour, beating at low speed 2 to 3 minutes or until flour is blended and dough is soft and smooth.
4. Place dough in a lightly greased bowl, turning to grease top. Cover and chill 8 to 24 hours.
5. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 1 minute). Gently shape dough into 60 (1-inch) balls; place 3 dough balls in each cup of 2 lightly greased 12-cup muffin pans. (You will fill only 20 cups.) Brush rolls with half of melted butter.
6. Cover pans with plastic wrap, and let rise in a warm place (85u0b0), free from drafts, 45 minutes to 1 hour or until doubled in bulk.
7. Preheat oven to 400u0b0. Bake rolls for 8 to 12 minutes or until golden brown. Brush with remaining melted butter. Serve immediately.

boiling water, shortening, sugar, salt, active dry yeast, warm water, egg, allpurpose, butter

Taken from www.myrecipes.com/recipe/icebox-dinner-rolls (may not work)