Ruth Talbott Hamstead's Refrigerator Rolls

Originally from: Ruth Talbott Hamstead

Ingredients

• 2pks Yeast
• 2 Cups Warm water
• ½ Cup Sugar
• ¼ Cup Shortening
• 1-1/2tsp salt
• 1 egg
• 6-1/2 Cup sifted flour
• 1 Tbsp butter for greasing tops

Directions

1. Dissolve yeast in warm water in a large bowl.
2. Blend in sugar, shortening, and salt.
3. Beat egg with a fork and add to mixture.
4. Add ½ of flour and beat for 150 strokes with a wooden spoon.
5. Add remaining flour and beat 150 strokes more or until blended.
6. Grease large bowl, put dough into bowl, lightly grease the top with some of the butter. Cover, and let rise in a warm place until double in bulk. (2 hours)
7. Punch down. Lightly grease the top again. Cover and place in refrigerator for at least 2 hours.
8. Use as needed.
9. Shape into rolls and put on greased pan. Cover, and let rise in a warm place until doubled in bulk. (1 hour) Bake in a 375 degree oven for 20 minutes.

If cutting the recipe in half, still use one egg.