Ice-Box Rolls

1/2 cup shortening
1/4 cup sugar
1 tsp. salt
1 egg, beaten
1 cup boiling water
1 package yeast
4 cups all-purpose flour
   butter

Cream shortening and sugar;  add boiling water and salt.

Dissolve yeast in lukewarm water.  When first mixture is lukewarm, add dissolved yeast and egg.  Stir well.

Add flour 1 cup at a time, mixing well to make a soft dough.  Store in refrigerator for up to one week.

Shape into rolls and dip into melted butter.  Place in a greased muffin tin, snipping the tops of the rolls to make an "X". 

Cover and place in a warm, draft-free area.  Allow to rise 2 to 3 hours.

Bake 10 minutes in a 425 degree oven.

Yields:  2 dozen small or 1 dozen large rolls