Round up dough in bowl. Rub surface with oil or soft shortening. Cover bowl in a large plastic bag (loosely to allow for rising room on top). Place in refrigerator. You can make this up at night and put in refrigerator until morning, then bake all at once, but dough can be kept in refrigerator 2-3 days if kept punched down occasionally.

To cook, pinch off dough and form into golf-sized balls, using a little oil on hands; 12-16 to a 9x13 inch pan.

Let rise in warm place, 1 1/2 to 2 hours. Bake at 400 degrees for 12-15 minutes. Brush top of rolls with butter or oil upon removal from oven.