Refrigerator Rolls I recipe

12 servings

1 cup milk

1 (.25 ounce) package active dry yeast

1 1/4 cups warm water (110 degrees F/45 degrees C)

1/2 cup shortening

1/3 cup white sugar

2 eggs, beaten

6 cups self-rising flour

2 tablespoons butter, melted

Warm the milk in a small saucepan until it bubbles, then remove from heat.

Mix in the shortening and sugar; stir until melted.

Let cool until lukewarm.

In a small bowl, dissolve yeast in warm water.

Let stand until creamy, about 10 minutes.

In a large bowl, combine the cooled milk mixture and the yeast mixture.

Stir in eggs and flour; beat well.

Cover bowl with a damp cloth and let rise until doubled; about 1 hour.

Stir batter to deflate.

Cover bowl and refrigerate several hours or overnight.

Pour batter onto a lightly floured surface and roll out to 1/2 inch thickness.

Cut rolls into desired shape and place on lightly greased baking sheet.

Brush with melted butter and let rise until doubled; about 45 minutes.

Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake in preheated oven for 15 to 20 minutes, until golden brown.