Refrigerator Dough

3/4 cup hot water

1/2 cup sugar

1 tablespoon salt

3 tablespoons shortening

1 cup warm (not hot) water, lukewarm for compressed yeast

2 packages or cakes yeast, active dry or compressed

1 egg, beaten

6 cups sifted enriched flour

Combine three-fourths cup hot water, salt and shortening. Cool to lukewarm. Measure one cup flour into a large mixing bowl (warm, not hot water for active pressed yeast). Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm water mixture. Add beaten egg and half the flour. Beat until smooth. Stir in remaining flour. Place dough in greased bowl and brush top with soft shortening. Cover tightly with waxed paper or aluminum foil. Store in refrigerator until doubled in bulk or until needed. To use, punch down and cut off dough needed.  

*Some types of raised doughs can be held in the refrigerator for two weeks or more, if they are punched down regularly so that the yeast will have a chance to continue working. This is generally a better procedure than freezing of unbaked yeast doughs since these have a tendency to get pasty when thawed. 

Here is a good refrigerator dough that can be made ahead of time and shaped into rolls the day of the party.