Title: Overnight yeast rolls
 Categories: Breads
      Yield: 3 Dozen
 
      3 tb Yeast
      1 c  Water, warm   105F.
      1 c  Shortening
      1 c  Sugar
      1 ts Salt
      1 c  Water, boiling
      2 lg Eggs
      6 c  Flour
 
  Proof yeast in 2 cup measure and let stand 5 minutes.
  
  Combine shortening, sugar, and salt in mixing bowl. Add boiling water
  and beat at medium speed with an electric mixer until smooth. Add
  eggs and yeast mixture, beating at low speed until blended. Gradually
  add flour and mix completely.  Cover workbowl and chill for
        8    hours.
  
  Shape into 1 inch balls and place 3 balls in each greased muffin cup.
  
  Cover and let rise for 45 minutes or double.
  
  Bake at 400F for 12 minutes or until lightly browned.
  
  CINNAMON ROLLS:
  
  Divide chilled dough in half.  Roll each portion into a 12 x 10
  rectangle. Brush each rectangle with 2 tablespoons melted butter.
  Combine 2/3 cup brown sugar, 1/2 cup raisins, and 1 tablespoon
  cinnamon, Sprinkle over rectangles.  Staring with a long side, roll
  up, jellyroll fashion and press edges to seal. Cut into 1 inch slices
  and place in lightly greased 13 x 9 pan.  Let rise until double and
  bake as directed. Cool slightly.
  
  Combine 2 cups powdered sugar, 3 to 4 tablespoons milk, and 1 teaspoon
  vanilla.  Drizzle over warm rolls.
  
  ORANGE ROLLS:
  
  Divide dough as above.  Combine 2 1/2 cups powdered sugar, 2 teaspoons
  grated orange rind, 1/4 cup butter, melted and 3 tablespoons orange
  juice. Proceed as above.
  
  Combine 2 cups powdered sugar, 1/2 teaspoon orange rind, and 3
  tablespoons orange juice.  Proceed as above.