Icebox Rolls

Description:
Despite being extremely sticky to handle (and I added a bit more than the 6 cups which the recipe calls for), these rolls came out lovely and light.

Ingredients:
1 package dry yeast
1 3/4 cup lukewarm water
1/2 cup sugar
2 beaten eggs
1 teaspoon salt
2/3 cup melted shortening
6 cups sifted flour (see my introductory note)

Directions:
Dissolve yeast in water. Add sugar, eggs, salt and shortening (vegetable oil may be used for shortening). Mix well and add flour. The dough will be sticky. Knead for a few times on a floured board, keeping your hands floured. Put dough in well-greased bowl and cover with waxed paper and a damp cloth. Place in fridge. Let stand at least two hours before using. Shape into rolls and let rise about 1 1/2 hours; bake at 400º F for 15 minutes.