Refrigerator Rolls
1 cup milk, scalded
1/4 cup sugar
1 teaspoon salt
1/3 cup shortening or vegetable oil
2 packages dry yeast
1/2 cup lukewarm water
2 eggs, beaten
5 cups sifted flour
In a saucepan, scald the milk. Add the sugar, salt, shortening or oil. Stir until dissolved. Set aside to cool to lukewarm. In a small bowl, dissolve the yeast in lukewarm water, add to the milk mixture. Add the eggs. Gradually add the flour, mix to a smooth, soft dough. Knead on a lightly floured board until smooth and satiny. Shape into a ball and place in a greased bowl, cover with a cloth. Let rise in a warm, draft-free place until doubled in bulk. If it is not to be used immediately, the dough can be set in the refrigerator until needed, then let it rise until doubled in bulk in a warm, draft-free place. Shape into rounds or crescents. Cover. Let rise until doubled in bulk. Bake at 425-degrees for 15 to 20 minutes. Yields: 2-1/2 dozen