LIGHT REFRIGERATOR ROLLS

1 C. shortening
2 cakes yeast
4 eggs
1/4 C. sugar
1 C. boiling water
1 C. cold water
7 1/2 C. flour, sifted
2 T. salt
1/4 C. lukewarm water
1 C. cold water

In a large bowl, add shortening, sugar and salt. Pour boiling water over this and stir until mixture is smooth. Soften yeast in lukewarm water and add to the shortening mixture when it has cooled. Beat eggs and add. Add flour and cold water alternately and stir until dough is smooth. Grease top of dough lightly and cover bowl with wax paper. Put in refrigerator overnight, covered tightly, or let rise until double in bulk and use immediately. When ready to make rolls, knead desired amount of dough and shape into rolls. Let rise until double in size, about 2 hours. Bake at 400. for 15 minutes or until brown. Makes about 5 dozen rolls. May be kept in refrigerator several days, tightly covered, using as needed.

This is from an old Panguitch cookbook and was the recipe my mother Veda Young used for years. It is so convenient to be able to make ahead of time and have it be so delicious.