**Refrigerator Roll Dough

          Refrigerator dough should contain sugar and salt in proportions that will extend the activity of the yeast over several days. Refrigerate only those doughs made from recipes labeled "Refrigerator Dough" or "Cool-Rise or use method outlined for checking yeast growth in the freezer

                             3/4 cup milk

                             6 Tbsps.sugar

                             2 Tbsps.salt

                             5 Tbsps. shortening

                             2 Tbsp.sugar

                             1/2 cup warm water

                   2 envelopes granular yeast

                   1  beaten egg

                             4 cups flour

1. Scald milk; stir in larger portion of sugar, salt and shortening; cool to lukewarm.

2. Meanwhile, stir the smaller portion of sugar into warm water; sprinkle with yeast and let stand without stirring for 10 minutes

3. Stir yeast into milk mixture; add beaten egg and half of the flour. Beat until smooth.

4. Stir in remaining flour to make a smooth dough; place in greased bowl, rotate dough to grease top.

5. Cover bowl tightly with waxed paper or foil; store dough for at least 2 hours or until needed (up to 3 days).

6. To use, punch down and cut off dough as needed.

7. Let rise on greased pans until doubled in bulk; bake 15-20 minutes at 400 F. yield 18-24 rolls.