Jill wrote:

> From The Good Housekeeping Cookbook, circa 1978.
>
> Refrigerator Rolls
>
> 6 to 6-1/2 c. all purpose flour
> 1/2 c. sugar
> 2 tsp. salt
> 2 pkgs. active dry yeast
> 1/2 c. butter, softenend
> 2 c. hot water
> 1 egg
> salad oil
>
> Early in Day or up to 1 Week ahead:
>
> 1. In large bowl, combine 2-1/4 c. flour, sugar, salt & yeast. Add
> butter. With a hand-mixer at low speed, gradually beat in 2 c. hot water
> (120 degrees). Add egg and increase speed to medium. Beat 2 minutes,
> occasionally scraping the bowl. With a wooden spoon, stir in enough
> additional flour (about 2-1/2 cups) to make a soft dough.
>
> 2. Turn dough onto lightly floured surface and knead until smooth and
> elastic, about 10 minutes. Shape into a large ball and place in a large
> greased bowl, turning dough so all is greased. Cover with a towel and let
> rise in a warm place until doubled, about 1-1/2 hours.
>
> 3. Punch down dough and push edges of dough to the center. Turn dough
> over and brush with salad oil. Cover bowl tightly with plastic wrap and
> refrigerate, punching dough down occasionally, until ready to use.
>
> About 2 hours before serving:
>
> 4. Remove dough from refrigerator. Grease a 15X10 open roasting pan.
> Cut the dough into 30 equal pieces; shape into balls and place in pan.
> Cover with a towel and let rise in a warm place until doubled (again about
> 1-1/2 hours).
>
> 5. Preheat oven to 425 degrees. Bake for 15-20 minutes until golden
> brown. Brush rolls with melted butter to glaze the tops. Carefully remove
> from pan and serve immediately. Makes 2&1/2 dozen rolls.

The problem with following that recipe for a holiday meal is that two hours
before dinner, the oven is usually in use for something which wouldn't take
kindly to being subjected to 425-degree heat.

Bob