I like a refrigerator roll because I can make up only the amount of rolls I need and still have dough for the next time. The dough will keep in refrigerator for up to 10 days.

1 cup boiling water
1 cup shortening
1 cup sugar
1-1/2 teaspoons salt
2 packages dry yeast
1 cup lukewarm water
2 eggs, beaten
6 cups unsifted flour

Pour boiling water over shortening, sugar, and salt in a large mixing bowl. Stir until shortening is melted. Let cool.

Sprinkle yeast into lukewarm water; stir until dissolved, stir in eggs.

Add flour to shortening mixture. Add egg and yeast mixture and blend well. Cover and place in refrigerator for a minimum of 4 hours or overnight.

Roll out dough on floured surface. Make desired shape of rolls (cloverleaf, split-top, etc. Place in greased muffin pan or on greased cookie sheet. Let rise in warm place for 2-1/2 to 4 hours, until about doubled. Bake in 425 deg. preheated oven for 9 to 11 minutes.

Makes about 4 dozen rolls.