Grandma Esther's Refrigerator Rolls

Ingredientai

2 cups milk

3 tsp salt

3/4 cup sugar

2/3 cup shortening

2 packages (4-1/2 tsp active dry, or 3-1/3 tsp instant) yeast

1 cup lukewarm water

1 tsp sugar

2 eggs, beaten

about 10 cups sifted All Purpose flour (about 1200 g or 2 lb 8 oz)

Powdered sugar and a bit of milk, for glaze

Nurodymai

Scald (warm until tiny bubbles at the edge) 2 cups of milk.

Add salt, sugar, and shortening. Cool to lukewarm.

In a measuring cup, combine yeast, lukewarm water, and sugar. Let it 'get light' and add the proofed yeast mixture and the milk mixture to a mixer bowl.

Add beaten eggs. Add the flour, in parts, slowly mixing as you go.

Mix well; knead on floured board or mix in the mixer until smooth.

Place in a large, greased bowl and refrigerate (covered with plastic wrap to prevent crusting over). Can be kept 1-2 days in the fridge.

To make rolls, pinch off dough "the size of a walnut" (2 oz rolls make 40 rolls); grease each roll; place in greased pan. Let rise in a warm place til more than double. ("I let them rise to the top of a 9x13x2 cake pan, but I probably make the balls larger than a walnut"...note from Esther?).

Bake in a 375 for 15-20 minutes.

Butter, and frost with a glaze of milk and powdered sugar, if desired.