Refrigerator Rolls - cooking recipe

Ingredients

1/2 c. Crisco
1/3 c. sugar
1 c. milk
1 c. boiling water
2 eggs
1 1/3 pkg. dry yeast with 3 Tbsp. warm water
6 c. Red Band flour (self-rising)

Preparation

Cream Crisco and sugar in large bowl.
Add boiling water and scalded milk.
Let cool.
Add yeast mixture and beaten egg. Stir. Add flour and knead until spongy.
Cover and let rise until double in size.
Work down and refrigerate 6 to 7 hours or overnight. Take out of refrigerator. Make into rolls.
Let stand until they rise.
Cook at 400\u00b0 until as brown as you like.