Refrigerator Yeast Rolls

Prep: 45 min., Stand: 5 min., Chill: 8 hr., Rise: 45 min., Bake: 10 min.

Yield: Makes about 7 dozen

Ingredients

• 1  (1/4-oz.) envelope active dry yeast
• 2  cups  warm water (105° to 115°)
• 6  cups  bread flour
• 1/2  cup  sugar
• 1/2  teaspoon  salt
• 1/2  cup  shortening
• 2  large eggs
• 1/2  cup  butter, melted
• Orange Butter

Preparation

1. Stir together yeast and warm water in a medium bowl; let mixture stand 5 minutes.

2. Stir together flour, sugar, and salt in a large bowl. Cut shortening into flour mixture with a pastry blender until crumbly; stir in yeast mixture and eggs just until blended. (Do not overmix.) Cover and chill 8 hours.

3. Roll dough to 1/4-inch thickness on a well-floured surface (dough will be soft); cut with a 1 1/2-inch round cutter, rerolling dough scraps as needed.

4. Brush rounds with melted butter. Make a crease across each round with a knife, and fold rounds in half, gently pressing edges together to seal. Place in a 15- x 10-inch jelly-roll pan and a 9-inch round cake pan. (Edges of dough should touch.) Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

5. Preheat oven to 400°. Bake rolls 8 to 10 minutes or until golden. Serve with Orange Butter.