Lion House Refrigerator Rolls

My mother-in-law is FAMOUS for her rolls. I remember one of our Sunday dinners my husband and I were dating and she had made about 6 dozen rolls, and no joke, they were gone in about an hour! Her job at thanksgiving was to bring these rolls as well and everyone was fighting for the last of them. :) When recipes are THAT good and well known I always hesitate to make them because I don't want to ruin them :) I finally got brave and asked for the recipe and made them. Now, they didn't turn out perfect like hers, but it WAS just my first attempt :) they were still utterly fantastic though and my new go to roll recipe I think. I can't wait to keep making these so I can perfect them like my mother-in-law!

My favorite thing about this recipe is that you make it the day (or even up to 5 days) BEFORE you want to cook them! how awesome is that?! LOVE IT!

This recipe came from the Lion House Cook Book at my mother-in-laws

1/4 cup butter or margarine
1/4 cup sugar
1 cup milk, scalded
1 package (1 Tbsp) dry yeast
1 Tbsp sugar
1/4 cup lukewarm water
2 tsp salt
4 cups flour
3 eggs

Add butter and 1/4 cup sugar to hot milk. Cool. Combine yeast, 1 Tbsp sugar and lukewarm water. Let stand 5 minutes to soften yeast.
Add salt to flour. Combine milk and yeast mixtures and add 1 cup flour. Add eggs and beat well. Continue adding flour gradually, beating until smooth after each addition. This is a soft dough, so most of the flour can be handled by an electric mixer.
Cover bowl and place out of draft until dough rises about triple in amount. Punch dough down and cover again and place in fridge overnight or until thoroughly chilled.
When ready to use (the dough will keep for up to 5 days) remove from fridge and roll and shape while cold (You can handle a much softer dough when its chilled). Place on a greased pan. Brush dough with melted butter and let rise 1 to 1 1/2 hours*.
Bake at 375 for 10-15 minutes.
*this dough can be left to rise for 5-6 hours without doing it any harm. It is great for parties when you don't know how long rolls will have to stand before you bake them.