Refrigerator Rolls

Directions

1. 1
   Cream
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   shortening
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   and
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   sugar with electric mixer.
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   Add boiling
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   water
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   and
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   mix until shortening melts.
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   Add salt and eggs, one
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    at
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    a time, beating well.
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    Add yeast which has been dissolved in warm water.
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    Add flour, 1/2 cup at a time.
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    Place in well-greased
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    bowl.
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    Cover
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    loosely and refrigerate.
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    When ready to use, take out amount needed and punch down.
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    Knead on floured pastry
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    cloth.
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    Roll out and cut with biscuit cutter. Brush top with melted butter. Fold over in pocketbook fashion. Cover with clean
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    cloth
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    and let rise at room temperature for one hour.
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    Bake at 450° until brown, 12 to 15 minutes.
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    Yield: 4 to 5 dozen.