No-Knead Refrigerator Rolls - cooking recipe

Ingredients

2 pkg. active dry yeast
2 c. warm water (not hot; 110~ to 115~)
1/2 c. sugar
2 tsp. salt
6 1/2 to 7 c. Gold Medal flour
1 egg
1/4 c. soft shortening (I use Puritan oil)

Preparation

In mixing bowl, dissolve yeast in warm water; measure flour by dip-level-pour method.
Add sugar, salt and half the flour to yeast.
Beat thoroughly 2 minutes.
Add egg and shortening. Gradually beat in remaining flour until smooth.
Cover with cloth; place in refrigerator.
Punch down occasionally as dough rises in refrigerator.
About 2 hours before baking, cut off amount needed and return remaining dough to refrigerator.