Refrigerator Yeast Rolls

1 cup shortening
1 cup sugar
2 tsp. salt
1 cup boiling water
2 large eggs, lightly beaten
2 1/4-oz. envelopes active dry yeast
1 cup warm water (105º to 115º)
6 cups all-purpose flour
1/4 cup butter or margarine, melted

Prep time: 5 hours
Yield: 48 rolls

Combine first 3 ingredients in a large bowl; stir in 1 cup boiling water. Cool. Stir in eggs.

Combine yeast and 1 cup warm water in a 1-cup glass measuring cup; let stand 5 minutes. Stir into egg mixture. Gradually add flour, stirring until blended. Cover and chill at least 4 hours.

Pinch off one-third of dough. Cover and chill remaining dough up to 5 days, if desired.

Roll dough to 1/4-inch thickness on a floured surface. Cut with a 2-inch round cutter. Place 2 inches apart on lightly greased baking sheets. Brush with melted butter. Let rise at room temperature 1 hour or until doubled in bulk.

Bake at 375º for 10 to 12 minutes or until golden.

Yield: about 1 1/2 dozen per portion.

Cinnamon Rolls:
Roll one-third of dough into a 14x10-inch rectangle. Brush with 1/2 cup melted butter; sprinkle with 1/3 cup sugar and 2 tsp. ground cinnamon. Roll up, starting at a long end; cut crosswise into 1/4-inch-thick slices. Place in 2 lightly greased 9-inch round cake pans. Let rise and bake as directed above. Stir together 1/2 cup powdered sugar and 2 tsp. milk; drizzle glaze over warm rolls.

Herb Rolls:
Follow procedure for Cinnamon Rolls, substituting 1 Tbs. each chopped fresh chives, basil, and rosemary for sugar and cinnamon. Omit powdered sugar glaze.

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