Refrigerator Rolls

Directions

1. 1
   Pour the cup of water over yeast. Add 1 teaspoon sugar. Stir. Let stand 10 minutes. Scald the milk and dissolve in it the salt and sugar. Let cool. When milk is lukewarm, add it to the softened yeast. Blend yeast mixture with about half the flour and beat smooth. Add beaten eggs and shortening, softened but not hot. Add enough more flour to make dough somewhat softer than for bread. Knead smooth. If desired, store dough immediately in refrigerator after placing it in a greased vessel covered with double thickness of wax paper tied down securely. If preferred, let the dough when first mixed rise in a warm place until doubled in bulk. Knead down, then store in refrigerator about 2 hours. Before rolls are wanted, take as much dough as required. Shape and place in greased pan. Let rise in warm place or over warm water until doubled. Bake about 15 minutes at 450°. This dough will keep for a week in the refrigerator.