No-Knead Refrigerator Rolls

• 3/4 c. hot water
• 1/2 c. sugar
• 1 Tbsp. salt
• 3 Tbsp. shortening
• 1 c. warm (not hot) water
• 2 pkg. yeast (active or compressed)
• 5 to 6 c. sifted all-purpose flour
• 1 egg

1. Mix hot water, salt, sugar and shortening together.
2. Dissolve yeast in warm water (about 5 minutes).
3. Add 2 cups flour to water, sugar, shortening mixture.
4. Beat until smooth.
5. Add egg and dissolved yeast.
6. Beat until well blended.
7. Stir in remaining flour one cup at a time.
8. Place dough in greased bowl.
9. Brush top with soft shortening.
10. Cover tightly with foil or bowl cover. Store in refrigerator until double in bulk or until needed.
11. When ready to use, punch down and cut off dough.
12. Shape rolls, place cut side down, in pan.
13. Let rise until double in bulk.
14. Bake at 400u0b0 for 15 to 20 minutes.
15. Yield: 18 to 24 medium rolls.
16. Dough may be kept a week.

hot water, sugar, salt, shortening, warm, yeast, flour, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736981 (may not work)