Refrigerator Pan Rolls - cooking recipe

Ingredients

2 pkg. dry yeast
1/4 c. sugar
1 Tbsp. salt
3 Tbsp. margarine
1 3/4 c. water
1 egg, beaten
5 1/4 c. plain flour

Preparation

Combine 3/4 cup hot water with sugar, salt and margarine; cool to lukewarm.
Dissolve yeast in 1 cup warm water.
Add to water-sugar mixture; add egg and 2 1/2 cups flour.
Beat until smooth.
Add enough flour (about 2 3/4 cups) to make soft dough. Turn out on lightly floured board and knead until smooth and elastic.
Place in greased bowl and turn to grease top.
Cover tightly.
Store in refrigerator or until doubled in bulk (until needed, may be kept 4 to 5 days).