When I was married, my late mother-in-law would make homemade yeast rolls for Easter. Although I do have her handwritten recipe, I am very challenged when it comes to making yeast breads. My sister tells me she makes refrigerator rolls, but her recipe was made with 5 pounds of flour! I went in search of an easy recipe and found this one. I 'practiced' last week and these turned out really easy and tasted good. Sadly, today for Easter dinner they did not turn out as good as these did -- bah! They really are easy though and worth trying again and again until I get it perfect.
NO FAIL REFRIGERATOR ROLLS
Mix together 1 egg, 1 teaspoon salt, 1/2 cup sugar
Dissolve 1 packet yeast in 2 cups lukewarm water
Combine the egg mixture and the yeast mixture.
Stir in 2-1/2 cups all-purpose flour (I actually used Gold Medal Better for Bread flour)
Stir in 2-1/2 more cups of flour.
Add 3 tablespoons melted shortening or butter.
Stir again until all flour is incorporated. Let rise until doubled. Stir down and refrigerate. About and hour and half before you want to serve the rolls form into rolls and place into a greased pan. Let rise. Bake at 350 until golden -- about 14 minutes. This dough will last up to a week in the refrigerator.