No-Knead Refrigerator Rolls
In a mixing bowl (we use our stand mixer) combine 1 1/2 C flour and 2 1/4 teaspoons of active dry yeast.
In a saucepan heat 1 1/4 C milk, 1/4 C sugar, 1/4 C shortening, and 1 teaspoon salt until warmed to 115-120 degrees F. It helps if the shortening is in little pieces or else it tends to take too long to melt and thus the liquid raises above 110 degrees F and you have to wait for it to cool down again.
Add liquids into dry ingredients in the mixing bowl and beat at low speed with electric mixer for 30 seconds, scraping the sides of the bowl.
Beat for three minutes at high speed.
By hand (or using dough hooks on the mixer) stir in 2 to 2 1/4 C flour, enough to make a soft dough.
Cover and refrigerate for at least two hours, or until needed up to three or four days.
About one to two hours before serving time shape the dough as desired and let rise until doubled, about one hour.
Bake at 400 degrees F for 10-12 minutes.
A note on flour: We've made these with all white flour, all whole wheat flour, and a half-and-half mixture of the two. They are quite tasty in every variation, but the white ones are naturally the most melt-in-your-mouth-soft-fluffy-whiteness. We make those for special occasions. We tend to make the half-and-half most often.