Refrigerator Rolls

• 1 pkg. yeast
• 1/4 c. lukewarm water
• 1 c. hot water
• 1/4 c. sugar
• 1/4 c. Crisco
• 1/2 tsp. salt
• 3 1/4 c. flour
• 1 egg, beaten

1. Dissolve yeast in lukewarm water; set aside.
2. Pour hot water over sugar, Crisco and salt.
3. Cool to lukewarm, then add 1/2 cup flour.
4. Add dissolved yeast, egg and half of remaining flour. Beat thoroughly.
5. Add enough flour to form soft ball of dough. Turn out on lightly floured board and let rest 5 to 10 minutes. Knead until smooth and elastic.
6. Place in greased bowl, turning to grease top.
7. Cover and let rise until double in bulk.
8. Punch down, grease top and cover with a damp cloth and refrigerate.
9. When ready to bake, shape into rolls and place in greased pan.
10. Let rise until double.
11. Bake at 425u0b0 for 10 to 12 minutes.
12. Makes 24 rolls.

yeast, water, water, sugar, crisco, salt, flour, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=667898 (may not work)