No-Knead Refrigerator Rolls - cooking recipe

Ingredients

3/4 c. hot water
1/2 c. sugar
1 Tbsp. salt
3 Tbsp. shortening
1 c. warm water
2 pkg. yeast
6 c. sifted all-purpose flour
1 egg

Preparation

Mix hot water, sugar, salt and shortening together in bowl. Dissolve yeast in warm water (5 minutes).
Add 2 cups flour to first mixture and beat until smooth.
Add egg and yeast.
Beat until well-blended.
Stir in remaining flour, one cup at a time. Place dough in greased bowl.
Brush top with soft shortening. Cover tightly with aluminum foil or bowl cover.
Store in refrigerator until double in bulk or until needed.
When ready to use, push down and cut off dough.
Shape in any desired fashion and put in pans.
Let rise until light and double in bulk (about 2 hours) at room temperature.
Bake in a preheated 400\u00b0 oven for 15 to 20 minutes (until golden brown).
Dough may be kept in refrigerator a week.