Refrigerator Yeast Rolls

Combine 1st 5 ingredients in small mixing bowl and beat 3 minutes with heavy duty mixer at medium speed.

In large mixing bowl, combine flour, shortening, sugar and water and mix thoroughly.

Combine all ingredients and mix thoroughly.

Cover and let dough rise in warm place, 85° free from drafts for 3 hours or until doubled in bulk.

Punch dough down; cover; refrigerate overnight.

With lightly floured hands, shape dough into 1 1/2-inch balls; place in 3 greased 9-inch cake pans.

Let rise in warm, draft free (85°) place approximately 2 hours or until doubled in bulk.

Bake at 400° for 10 to 12 minutes.

Yields 2 1/2 dozen large rolls.

Dough can be stored in refrigerator in greased and covered bowl 5 to 6 days.