Refrigerator Rolls

1 cup whole milk
1/3 cup shortening (Crisco, yes, it's bad for you)
6 tablespoons sugar

2 packages yeast (regular or rapid rise)
1/2 cup warm water (hot water will kill the yeast; cold water won't let it rise)

1 egg, beaten

2 cup flour
2 1/2 teaspoons salt
2 to 2 1/2 cup flour


In a saucepan over medium-high heat, combine milk, Crisco and sugar.  Heat and stir until Crisco is melted.  Remove from heat and let cool.

In a small bowl, mix yeast and warm water,  Gently stir in a pinch or two of sugar to make the yeast happy.  Wait a few minutes for the yeast to foam and bubble.  Add to cooled milk mixture.  Add egg.

In a large mixing bowl, mix 2 cups of flour and salt.  Add milk mixture and blend well.  Gradually add additional flour until too stiff for mixer.  Change to bread dough hook and continue to slowly add remaining flour until dough is smooth and springy.  If a dough hook is not available, the remaining flour can be kneaded in by hand on a floured bread board.  Please wash your hands first, people! ;)

Place the dough in a large, greased bowl.  Grease (Crisco) the top of the dough as well.  Cover bowl with shrink wrap and refrigerate for 2 or more hours.....can keep for 3 days.

To use dough, punch down and form rolls, placing in greased pan.  Allow to rise for at LEAST one hour in a warm place.  The longer the rising time, the finer the texture.

Brush with melted butter and bake between 350 and 375 degrees, depending upon what else your baking ;)

This dough can also be used for cinnamon rolls etc.