No-Knead Refrigerator Rolls - cooking recipe

Ingredients

2 pkg. active dry or 2 cakes compressed yeast
2 c. water (use warm water, 110~ with dry yeast; use lukewarm water 85~ with compressed yeast)
1/2 c. sugar
2 tsp. salt
6 1/2 to 7 c. sifted Gold Medal flour
1 egg
1/4 c. soft shortening

Preparation

In
mixing
bowl,
dissolve yeast in water.
Add sugar, salt and
about\thalf
the
flour.
Beat thoroughly 2 minutes. Add
egg and
shortening.
Gradually
beat in remaining flour until smooth.
Cover
with damp cloth; place in refrigerator. Punch down occasionally as dough rises in refrigerator.
About 2 hours before
baking,
cut
off
amount
needed
and return remaining dough
to refrigerator.
Shape into rolls and place on greased baking sheet.
Cover.
Let\trise until light (1 1/2 to 2 hours). Heat oven to
400\u00b0 (moderately hot).
Bake 12 to 15 minutes. Makes 4 dozen medium rolls.