Soft Refrigerator Rolls

Ingredients

• 1 cup boiling water
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 1 large tablespoon shortening
• 1 tablespoon active dry yeast
• 1/4 cup warm water
• 1 large egg
• 3 1/2 - 3 3/4 cups all-purpose white flour
  
  Instructions
  
  preheated 400 º ovenMix the boiling water, sugar, salt and shortening together in a large bowl and allow to cool.
  
  Soften yeast in the lukewarm water.
  
  Combine the yeast and the cooled shortening water mixture.
  
  Add the beaten egg.
  
  Add the flour all at once and stir well.   The dough should be stiff.
  
  Scrape into a large greased bowl and cover the dough with plastic wrap and refrigerate for two hours or until doubled in bulk.
  
  Scrape into a large greased bowl and cover the dough with plastic wrap and refrigerate for two hours or until doubled in bulk.
  
  Punch the dough down and refrigerate again or make into rolls
  
  Punch the dough down once a day and use the dough within a few days.
  
  If you are unsure how to form your dough into buns, make the dough into a long roll about 1 1/2 thick. Cut into slices and roll in the palm of your hand as shown in the picture. Roll quickly to make a nice smooth ball.
  
  Put the rolls onto a greased cookie sheet or a parchment lined sheet.  Cover with clean tea towels.
  
  Allow to rise until they have doubled in size, up to 1 1/2 hours and then bake in a preheated 400 º oven, about 15 minutes.

Makes about 18 rolls