Refrigerator rolls are a popular recipe. Something about giving the yeast a slow rise in the fridge develops a different flavor and (at least in my experience) a firmer structure.
2 cakes compressed yeast
1/4 c. lukewarm water
1 cup milk
1 tsp. salt
1/3 cup sugar
1/2 cup shortening
2 eggs well beaten
5 cups flour (about)
Follow same procedure as for sweet roll dough [Yesterdish note: see below]. After dough has raised, punch down, form into a smooth ball, grease surface lightly. Cover bowl with slightly dampened towel and wax paper, tie securely. Place in refrigerator.
When needed, remove from refrigerator and form into rolls or whatever is desired. Let rise until double in bulk. Bake at 425 degrees for 15 to 20 minutes. While hot, brush rolls lightly with fat, if glossy surface is desired.
Crumble yeast in lukewarm water. (If dry yeast is used, the water should be a little warmer.) Scald milk. Place shortening, sugar, lemon rind in a bowl. Add milk and cool to lukewarm. Blend in beaten eggs and softened yeast. Sift flour and measure. Reserve 1/2 cup for the board. Add 2 cups to the yeast mixture and mix thoroughly. Add remaining flour to make a soft dough.
Turn out the dough on a lightly floured board or canvas and knead until smooth and satiny. (About 10 minutes.) Round into a smooth ball; placed in a lightly greased bowl. Grease surface lightly. Cover with a towel and set in a warm place free from drafts. (About 1 1/2 hours.) Punch down. Shape into rolls or coffee cake. Let rise until double in bulk (about 45 minutes). Bake at 375 degrees 25 minutes for rolls and 30 minutes for coffee cake.