Recipe: Judy/AZ's Refrigerator Dough (repost)

Could this be what your mother wants?
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These recipes were previously posted here by Judy/AZ as tried and true.

Here are a couple variations...

EVER READY REFRIGERATOR DOUGH

1 c. milk
1/2 c. butter
1/2 c. sugar
1 tsp. salt
1 oz. compressed yeast
2 eggs
4 c. flour

Scald milk in large saucepan. Add butter, sugar and salt; when lukewarm, add crumbled yeast, eggs and gradually the flour and mix well. Add more flour if necessary. Toss on floured board and knead until smooth and elastic. Place dough in bowl. Let rise in warm room until double its bulk. Cut down to let the gases escape. Place in crock or tall pitcher.

Cover tightly and put in refrigerator for 24 hours. Double recipe for larger quantity. When ready to use, pinch off the desired portion and shape into any desired rolls, place into greased pans, let rise several hours until very light. Bake in a quick 425 degrees oven for 10 to 20 minutes or until done. Put the rest of the dough back in the refrigerator and use as wanted, within a week.

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REFRIGERATOR DOUGH
(Used For Dinner Rolls Or Coffee Cakes)

1 1/2 c. milk
1/2 c. shortening
1/2 c. sugar
2 tsp. salt
2 pkg. yeast
1/2 c. lukewarm water
2 eggs
7 c. flour

Scald milk; pour over sugar, shortening and salt. Cool to lukewarm. Soften yeast in warm water; add beaten eggs and mix well. Then add to milk mixture and add about 1/2 of the flour and mix thoroughly. Add enough of the rest of the flour to make a soft dough and knead until smooth. Place in a greased bowl; brush lightly with melted margarine. Cover with a towel and place in refrigerator. When ready to use, let
stand for 2 hours. Rolls bake at 425 degrees for 15 minutes; coffee
cake at 375 degrees.

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CINNAMON ROLLS

1/2 basic refrigerator dough
1/2 c. butter flavored Crisco
1/2 c. sugar
1 Tbsp. cinnamon
1/4 c. raisins
1 Tbsp. chopped pecans

Roll out dough 9 x 13-inches. Spread with butter
flavored Crisco. Sprinkle sugar and cinnamon, then nuts and
raisins. Roll up and cut in 1/4-inch slices. Place on greased
cookie sheet at least 1/2-inch deep. Let rise until doubled.
Bake at 375 degrees until light brown. Frost with drizzle icing while
still warm.

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DOUGHNUTS

Roll refrigerator dough into 1/4 inch thickness. Cut with doughnut cutter. Let rise until double in size. Deep fry in hot lard or oil (375 degrees) about 1 minute on each side. Drain on
paper towels.