Good Housekeeping Refrigerator Rolls
Source: Good Housekeeping Cookbook
Makes 2 1/2 dozen rolls

6 to 6 1/2 cups all purpose flour
1/2 cup sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 cup butter or margarine, softened
2 cups hot water
1 egg
vegetable oil

Early in day or up to 1 week ahead:

1. In large bowl, combine 2 1/4 cups flour, sugar, salt & yeast. Add butter or margarine. With a hand-mixer at low speed, gradually beat in 2 cups 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-inch 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 or margarine to glaze the tops. Carefully remove from pan and serve immediately.