Refrigerator Roll Dough

Another recipe from Cora! This is a great make-ahead addition to any meal. Makes the kitchen smell so mmmm good!

3/4 cup hot water
1/2 cup sugar
1 T salt
1/3 cup shortening
2 pkgs active dry yeast
1 cup warm, not hot, water
1 egg, beaten
5 1/4 cups (about) all purpose flour

Combine hot water, sugar, salt, shortening. Cool to luke warm (I think it's 110 degrees.)
Sprinkle yeast over warm water in a large mixing bowl; stir until dissolved.
Stir in lukewarm water mixture.
Add egg and 2 1/2 cups of the flour; beat until smooth.  Stir in remaining flour and beat 1 minute.  Dough will be soft.
Place dough in greased bowl; brush top with soft shortening ( I usually just flip it over so each side gets oiled.)  Cover tightly with wax paper or aluminum foil . Store in refrigerator until doubled in bulk (dough may be kept 2 week in refridgertor.)

Pan Rolls: Divide dough in half. Form each half into a roll about 12 inches long and cut each roll into 16 equal pieces.  Form each piece inot a smooth ball and place in 2 greased 8" layer or square pans, about 1/4" apart.  Cover and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Brush lightly with melted butter or margarine.  Bake at 375 for about 20 minutes.  Makes 32 rolls.