Icebox Rolls

Ingredients

• 1 cup water
• 1/2 cup shortening
• 1 (1/4-ounce) envelope active dry yeast
• 1/2 cup warm water (100° to 110°)
• 1 teaspoon sugar
• 2 large eggs
• 1/2 cup sugar
• 1 teaspoon salt
• 5 cups bread flour
• 1/4 to 1/2 cup butter, melted

Preparation

1. Pour 1 cup boiling water over shortening in a large bowl, stirring to melt shortening. Let stand 30 minutes or until completely cooled.
   
   Stir together yeast, 1/2 cup warm water, and 1 teaspoon sugar in a glass measuring cup; let stand 5 minutes. Beat eggs at medium speed using a heavy-duty stand mixer; add 1/2 cup sugar and salt. Add shortening mixture and yeast mixture. Reduce speed to low, and gradually add 5 cups flour, beating until blended.
   
   Cover and chill dough 12 hours or up to 5 days.
   
   Turn dough out on a lightly floured surface, and roll to 1/4-inch thickness. Cut with a lightly floured 2 1/2-inch round cutter. Make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal. Place rolls on lightly greased baking sheets.
   
   Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk. Brush rolls evenly with melted butter.
   
   Bake at 400° for about 15 minutes or until golden brown. Brush again with melted butter, if desired.