Icebox Rolls

• 1 cup water
• 1/2 cup shortening
• 1 (1/4-ounce) envelope active dry yeast
• 1/2 cup warm water (100u0b0 to 110u0b0)
• 1 teaspoon sugar
• 2 large eggs
• 1/2 cup sugar
• 1 teaspoon salt
• 5 cups bread flour
• 1/4 to 1/2 cup butter, melted

1. Pour 1 cup boiling water over shortening in a large bowl, stirring to melt shortening. Let stand 30 minutes or until completely cooled.
2. Stir together yeast, 1/2 cup warm water, and 1 teaspoon sugar in a glass measuring cup; let stand 5 minutes. Beat eggs at medium speed using a heavy-duty stand mixer; add 1/2 cup sugar and salt. Add shortening mixture and yeast mixture. Reduce speed to low, and gradually add 5 cups flour, beating until blended.
3. Cover and chill dough 12 hours or up to 5 days.
4. Turn dough out on a lightly floured surface, and roll to 1/4-inch thickness. Cut with a lightly floured 2 1/2-inch round cutter. Make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal. Place rolls on lightly greased baking sheets.
5. Cover and let rise in a warm place (85u0b0), free from drafts, 1 1/2 hours or until doubled in bulk. Brush rolls evenly with melted butter.
6. Bake at 400u0b0 for about 15 minutes or until golden brown. Brush again with melted butter, if desired.

water, shortening, active dry yeast, warm water, sugar, eggs, sugar, salt, bread flour, butter

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