Icebox Dinner Rolls

Ingredients

• 0.3 oz active yeast dry
• 0.3 cup butter divided melted
• 1 large eggs lightly beaten
• 4 cups flour all-purpose
• 1 teaspoon salt 
• 6 tablespoons shortening 
• 0.3 cup sugar 
• 0.3 cup warm water (105° to 115°)
• 1 cup water boiling

Equipment

• bowl
• oven
• plastic wrap
• stand mixer
• measuring cup

Directions

1. Pour boiling water over shortening and next 2 ingredients in bowl of a heavy-duty electric stand mixer, and stir until shortening melts and sugar and salt are completely dissolved.
2. Let stand 10 minutes or until about 11
3. Meanwhile, combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
4. Add yeast mixture and egg to shortening mixture; beat at low speed until combined. Gradually add flour, beating at low speed 2 to 3 minutes or until flour is blended and dough is soft and smooth.
5. Place dough in a lightly greased bowl, turning to grease top. Cover and chill 8 to 24 hours.
6. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 1 minute). Gently shape dough into 60 (1-inch) balls; place 3 dough balls in each cup of 2 lightly greased 12-cup muffin pans. (You will fill only 20 cups.)
7. Brush rolls with half of melted butter.
8. Cover pans with plastic wrap, and let rise in a warm place (85), free from drafts, 45 minutes to 1 hour or until doubled in bulk.
9. Preheat oven to 40
10. Bake rolls for 8 to 12 minutes or until golden brown.
11. Brush with remaining melted butter.
12. Serve immediately.