Refrigerator Rolls

Dissolve the yeast and teaspoon of sugar in the warm water and allow to sit for about 20 minutes.

Cream together the shortening or butter and the sugar and salt. Add the eggs and milk, then add the yeast mixture. Stir in about 6 cups of flour or enough to make dough soft and slightly elastic. Knead on a floured surface until elastic*. Place in a greased bowl, cover and let rise until double (about 2 hours).

Punch down the dough and divide into 2 parts. Roll each half into a circle about 3/8″ thick. Brush with melted butter. Cut into 16 wedges. Roll each wedge from the outer edge to inner point. Cover and let rise on a sheet pan until doubled in size (1 1/2 hours).

Bake at 350F for 12 to 15 minutes or until golden brown on top.

* You may refrigerate after kneading and before the first rise, or after shaping and before the second rise. If you do this, when ready to use, remove from refrigerator and continue with rising and baking as instructed above. I have successfully reduced the butter to 1/2 the amount called for and use up to 4 cups white whole wheat flour with the rest all purpose to make a very good whole wheat roll.