Icebox Rolls - cooking recipe

Ingredients

1 c. shortening
3/4 c. sugar
1 1/2 tsp. salt
1 c. boiling water
2 pkg. dry yeast
1/2 c. warm water
3 eggs, slightly beaten
7 1/2 c. all-purpose flour, sifted before measuring
1 c. water
melted butter

Preparation

In small bowl, combine shortening, sugar and salt.
With wooden spoon, beat until creamy.
Add boiling water; stir until smooth.
Set aside to cool to lukewarm.
In a large bowl, sprinkle yeast over 1/2 cup warm water; stir until dissolved.
Add shortening mixture to yeast along with eggs; mix well.
Add flour alternately with 1 cup warm water, beating until smooth.
Grease top of dough.
Cover bowl tightly with foil.
Refrigerate overnight.
To shape, using 1/4 of dough on floured surface, roll into 1-inch rectangle; brush with 2 tablespoons oleo.
Roll up jellyroll fashion.
With sharp knife, cut crosswise into 12 pieces.
Place cut slices down in greased muffin tins.
Cover with towel; let rise in warm place about 1 hour.