Refrigerator Rolls (from the Good Housekeeping Cookbook, 1978)

6-6-1/2 c. all purpose flour
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. butter, softened
2 c. hot water
1 large egg
vegetable oil

Early in the day or up to 1 week ahead:
1. In large bowl combine 2-1/4 c. flour, sugar, salt and yeast. Add
butter. With an electric hand mixer at low speed gradually mix in 2 c. hot
(115F, 46C) water. Add egg and increase speed to medium. Beat two minutes,
occasionally scraping the bowl. With a wooden spoon stir in 2 to 2-1/4 c.
additional flour to make a soft dough.

2. Turn dough onto a lightly floured surface and knead until smooth and
elastic, about 10 minutes. Shape into a large ball and place in a large
greased round bowl, turning to coat evenly with the oil. Cover and let rise
in a warm place until the dough has doubled, about 1-1/2 hours.

3. Punch the dough down, pushing the sides towards the center. Turn the
dough over and brush with oil. Cover the bowl tightly with plastic wrap and
refrigerate, punching the dough down occasionally until ready to use.

About 2 hours before serving:
4. Remove dough from refrigerator. Grease a 15X10 deep metal baking pan (I
use an open roasting pan). Cut the dough into 30 equal pieces. Shape
between your hands into balls and place them, sides touching, in the
roasting pan. Cover with a towel and let rise in a warm place until doubled
again (about 1-1/2 hours).

5. Preheat oven to 425F (218C) degrees. Bake the rolls for 15-20 minutes
or until golden brown. Brush rolls with melted butter to glaze the tops.
Carefully remove from the pan to a platter to serve.

Jill