Refrigerator Rolls - cooking recipe

Ingredients

2 pkgs. dry yeast
2 1/4 c. lukewarm water
6 1/2 to 7 c. plain White Lily flour, sifted
1 heaping Tbsp. salt
1 c. Crisco
1/2 c. sugar
2 eggs

Preparation

In large mixing bowl, dissolve yeast in the lukewarm water; add 1/2 of flour, salt & sugar, beating with electric mixer or dough hook, add eggs, Crisco and remaining flour.
May have to stir some of flour in by hand, since it gets to stiff for mixer. Cover tightly & place in refrigerator to rise.
The dough will need to be punched down 2 or 3 times before it stops rising.
Two hours before serving time roll dough out to about 1/3 inch thickness, brush tops with melted butter or margarine.
Bake in 450\u00b0 oven until golden brown.
I usually make these up the day before I plan to serve them so they will finish rising before bedtime.
I always buy yeast with the furtherest expiration date away.