Refrigerator Rolls

I made these yeast rolls with the cheddar chowder last night, and I think they went really well together! These have to be made the night before so that they can refrigerate for long enough, and they take some time to make correctly, but they're worth it. They rise like crazy, and it makes a TON. I got this recipe from my wonderful cooking class at Freed-Hardeman University.

---Refrigerator Rolls---

Ingredients:
-1 and 1/8 tsp yeast
-1 c. warm water (100-110 degrees)
-3 c. bread flour (I use all-purpose flour and they come out fine)
-1/4 c. sugar
-1 tsp salt
-1/4 c. shortening (eww shortening's gross!! I substitute softened butter here)
-1 large egg, lightly beaten
-1/2 c. butter, melted (only needed after the dough has been refrigerated)

Directions:
Stir the yeast and warm water in a small bowl and let sit for 5 minutes. In a large bowl, stir together the flour, sugar, and salt, then cut the shortening/butter into the flour mixture until crumbly. Add the egg and yeast and stir until just blended (careful not to overmix!). Cover and refrigerate for 8 hours (or all night). Roll dough on a well-floured surface to a 1/4 inch thickness, then cut out 2 and 1/2 inch circles. Brush the top of the circles with the melted butter, then fold circles in half over the dull side of a knife, gently pressing the edges to seal them (butter side in). Place rolls on a large greased baking sheet pan with their sides touching. Cover rolls and let them rise in a warm place for 45 minutes or until doubled in size. Bake at 400 degrees for 12-14 minutes or until golden.