Refrigerator Rolls - cooking recipe

Ingredients

1 3/4 c. warm water (105~ to 115~)
2 pkg. active dry yeast
1/2 c. granulated sugar
1 Tbsp. salt
1 egg (unbeaten)
1/4 c. soft butter or margarine
6 c. sifted all-purpose flour
1 Tbsp. butter or margarine, melted

Preparation

Pour warm water into a large bowl (first rinse in real hot water).
If possible, check temperature with thermometer.
The water should be warm, not hot (test on under part of wrist). Sprinkle yeast over water.
Add sugar and salt; stir to dissolve completely.
Add egg, soft butter and 3 cups of flour with wooden spoon or electric mixer at medium speed; beat very hard 2 minutes or until smooth.
Gradually add 1 cup of flour, beating hard after each addition.
Using hands, work remaining 2 cups flour into the dough, working dough with hands until smooth and elastic.
Brush top of the dough with melted butter; cover with a double thickness of a damp towel.
Let rise in refrigerator at least 2 hours or until double in bulk.
Punch down dough and refrigerate, if not cooking at the time.
It can be kept 1 or 3 days and then cooked.