Refrigerator Rolls

This is a different spin on the traditional yeast roll.

cup lukewarm water

2 (¼-ounce) envelopes active dry yeast

1 teaspoon sugar

1 cup boiling water

1 cup vegetable shortening

cup sugar

1 teaspoon salt

2 large eggs, slightly beaten

1 cup cold water

6 cups all-purpose flour, divided

2 tablespoons oil, divided

¼ cup melted butter

Place the lukewarm water in a small bowl. Add the yeast and 1 teaspoon of sugar and stir. Let sit for 3 to 4 minutes or until the yeast begins to bubble. Set aside. In the bowl of an electric mixer, pour 1 cup boiling water and add the shortening, cup of sugar, and salt, mixing well. In a small bowl combine the eggs and cold water. Add the egg mixture to the shortening mixture. Add 2 cups of the flour to the shortening mixture and mix to form a soft dough. Add the reserved yeast mixture and continue to beat, gradually adding the remaining 4 cups flour. Beat until the dough leaves the sides of the bowl.

Oil the top of the dough with one tablespoon of the oil and cover with a cloth. Let rise at room temperature for about 2 hours or until the dough doubles in size. Punch the dough down to remove the air and brush the remaining 1 tablespoon oil on top. Place in the refrigerator overnight.

The next day, roll to ½-inch thick and cut as biscuits or other shapes. Place on a greased baking sheet. Brush the tops with the melted butter and let the dough rise for 2 to 3 hours before baking. Preheat the oven to 400 degrees. Bake for 12 to 15 minutes.

Makes 3 dozen rolls.