Refrigerator Rolls - cooking recipe

Ingredients

1 c. hot water
1 tsp. salt
6 Tbsp. Crisco shortening
1/4 c. granulated sugar
1 pkg. dry yeast (Hodgson Mill yeast)
2 Tbsp. lukewarm water
1 egg, well beaten
3 1/2 to 4 c. Pillsbury bread flour

Preparation

Combine hot water, salt, shortening and sugar in bowl large enough to allow for some rising during storage.
Cool to lukewarm; add yeast softened in the lukewarm water.
Add the egg and half the flour and beat well.
Stir in more of the flour, enough to make a dough easily handled.
Grease top of dough.
Cover and store in refrigerator overnight.
Cut off dough as needed.
Shape into biscuits and place side by side in a greased or oiled pan. Cover with a clean towel and let rise in a warm place until double in bulk, about 1 1/2 hours.
Bake in hot oven at 425\u00b0 for 12 to 15 minutes.
Remove; brush with melted butter.
Makes about 18 medium size rolls.