Refrigerator Roll Dough (untested)

This typewritten recipe is for a versatile roll dough that notes it can be kept for up to a week in the refrigerator if the temp is at about 40-45F.

Ingredients:

• 3/4 cup hot water
• 1/2 cup sugar
• 1 tablespoon salt
• 3 tablespoons shortening
• 1 cup warm (not hot) water
• 2 packages or cakes of yeast (active dry or compressed)
• 1 egg, beaten
• 6 cups sifted enriched flour

Instructions:

1. Mix together hot water, sugar, salt and shortening
2. Cool to lukewarm
3. Measure into bowl the warm water
4. Sprinkle or crumble in the yeast
5. Stir until dissolved
6. Stir the yeast mixture in to the lukewarm water mixture
7. Add beaten egg and 3 cups of the sifted enriched flour
8. Beat until smooth
9. Stir in an additional 3 cups of the sifted enriched flour
10. Place dough in greased bowl
11. Brush top with soft shortening
12. Cover tightly with waxed paper or aluminum foil
13. Store in refrigerator until doubled in bulk or until needed
14. To use, punch down and cut off dough needed
15. Proceed according to type of roll