Refrigerator Rolls - cooking recipe

Ingredients

1 1/2 c. boiling water
1/2 c. sugar
1 tsp. salt
1/4 c. Crisco
1 pkg. active dry or compressed yeast
1/2 c. lukewarm water
1 egg
5 to 6 c. enriched flour

Preparation

Pour boiling water over sugar, salt and Crisco.
Stir until Crisco is dissolved and cool mixture to lukewarm.
Add yeast which has been dissolved in lukewarm water and the egg.
Mix well.
Stir in flour to make a soft dough.
Rub surface with Crisco.
Cover lightly and store in refrigerator until ready to use.
Will keep about 1 week.
When ready to use dough, punch down and roll out on floured board until 1/2-inch thick.
Cut with floured biscuit cutter or shape rolls as desired.
Brush with butter, fold over and place on ungreased baking sheet and allow to rise in a warm place until double in bulk, about 1 hour.
Bake in hot oven, 425\u00b0, about 20 minutes.
Makes 24 Parker House rolls.