Refrigerator Yeast Rolls
1 (1/4 oz) envelope active dry yeast
2 cups warm water (105 to 115 degrees)
6 cups all purpose flour
1/2 cup sugar
1/2 tsp. salt
1/2 cup shortening
2 large eggs
1/2 cup butter, melted
Stir together yeast and warm water in a medium bowl. Let mixture stand for 5 minutes.
In a large bowl, stir together flour, sugar, and salt. Cut shortening into flour mixture with a pastry blender or a fork until crumbly. Stir in yeast mixture and eggs just until blended, being careful to not over mix. Chill covered for 8 hours.
Roll dough out to 1/4 inch thickness on a well floured surface (dough will be soft). Cut with a 1 1/2 inch round cutter (I used the top of a regular drinking glass dipped in flour). Re roll scraps as needed.
Brush rounds with melted butter. Using a butter knife, make a crease across each round and fold round in half. Gently press edges together to seal. Place close together in pan. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Preheat oven to 400 degrees. Bake rolls for 8 to 10 minutes or until golden brown. Serve with butter and jam.
From Southern Living magazine, December 2008
“I think the butter's slipped off your biscuit."