Title: Refrigerator rolls
 Categories: Breads
      Yield: 24 Servings
 
    1/2 c  SUGAR
      2 ts SALT
      2 pk YEAST
  6 1/2 c  FLOUR
      2 c  WATER
    1/2 c  BUTTER
      1 x  EGG
 
  MIX SUGAR, SALT, YEAST, 2 1/2 C FLOUR TOGETHER. HEAT WATER AND 1/2 C
  BUTTER TILL VERY WARM (120-130 F.). WITH MIXER ON LOW SPEED BEAT
  LIQUID INTO DRY MIX. BEAT IN EGG AND INCREASE SPEED TO MEDIUM AND
  BEAT FOR 2 MINUTES. ADD FLOUR TO MAKE SOFT DOUGH. KNEAD AND LET RISE
  UNTIL DOUBLED. TURN OVER AND BRUSH WITH OIL. REFRIGERATE FOR AT LEAST
  2 HOURS. 2 1/2 HOURS BEFORE SERVING TIME, CUT AND SHAPE THE DOUGH
  INTO CRESSANTS, PAN ROLLS OR YOUR PREFERENCE. LET DOUBLE IN SIZE.
  BAKE AT 450 DEG F. FOR 15 TO
       20    MINUTES.