Refrigerator Rolls

Pour warm water into a large bowl (first rinsed well in hot water). If possible, check temperature with thermometer. The water should be warm, not hot, on underpart of wrist. Sprinkle yeast over water; add sugar and salt; stir to dissolve completely. Add egg, soft butter, and 3 cups flour. With wooden spoon, or electric mixer at medium speed, beat very hard 2 minutes, or until smooth. Gradually add 1 cup flour, beating hard after each addition. Using hands, work remaining 2 cups flour into the dough. Continue working dough, with hands, until smooth and elastic. Brush top of the dough with melted butter; cover with a double thickness of saran or with a damp towel. Let rise in refrigerator at least 2 hours, or until double in bulk. Punch down dough, and refrigerate. Store in refrigerator 1 to 3 days, punching it down once a day. Remove a third of dough from refrigerator. On lightly floured surface, roll 3/8 inch thick. Cut with 2 1/2-inch biscuit cutter. With dull edge of knife, press a crease just off center of each round. Brush lightly with melted butter or margarine. Fold over, so that larger part overlaps; press folded edge. Place, 1 inch apart, on lightly greased cookie sheet. Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk-----about 1 hour. Meanwhile, preheat oven to 400F. Brush rolls lightly with melted butter or margarine. Bake 12 to 15 minutes, or until golden-brown. Serve hot.

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