Refrigerator Rolls

2 c. lukewarm water
1 c. sugar
1 1/2 tsp. salt
3 pkg. dry yeast
1 egg
1/4 c. Crisco
6 1/2 c. sifted flour

Add 3 packages of yeast to 1/2 cup lukewarm water - dissolve. Add remaining water to bowl. Then add rest of ingredients in order. Mix well. Cover bowl with a damp cloth and put in refrigerator. Pinch off and make rolls into greased muffin tins as needed. Allow 2- 3 hours rising time. Dough will last up to a week.