REFRIGERATOR ROLLS

1 c. shortening or oil

2 pkg. dry yeast

2 eggs, beaten

1 c. boiling water

6 c. unsifted plain flour

1 c. sugar

1 c. warm water

1 1/2 t. salt

Pour boiling water over shortening, sugar and salt.  Blend and cool.  Add beaten eggs.  In another container sprinkle yeast into warm water and stir until dissolved.  Add to first mixture.  Add flour and blend well.  Cover and place in refrigerator for at least four hours.  Dough must be in a large bowl because it rises slightly in the refrigerator.  This will keep a week to 10 days and may be used as needed.  About three hours before using rolls, roll them into desired shapes, using enough extra flour to make it easy to handle.  Place into greased pan and allow to rise at room temperature for about three hours.  Bake at 425 degrees for 10 to 15 minutes.

Annie May