NO-KNEAD REFRIGERATOR ROLLS

3 1/2 to 3 3/4 cups all-purpose flour, divided use
1 package active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 egg

In large mixer bowl combine 1 1/2 cups flour and yeast. In saucepan heat milk, sugar, shortening, and salt just till warm, stirring constantly to melt shortening. Add to dry mixture in mixer bowl; add egg. Beat mixture at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in remaining 2 to 2 1/4 cups all-purpose flour, enough to make a soft dough.

Cover and refrigerate dough at least 2 hours or till needed. (Use within 3 to 4 days.)

TO SHAPE AND BAKE:
About 1 1/2 to 2 hours before serving time, shape dough as desired and place on greased baking sheet or in a greased cake pan. Cover; let rise till double (1 to 1 1/4 hours).

Bake at 400 degrees F for 9 to 10 minutes.

Makes 2 to 3 dozen rolls
Adapted from source: Better Homes and Gardens Homemade Bread Cook Book