Icebox Dinner Rolls

In the bowl of a powerful electric mixer, pour the shortening and the next 2 ingredients with boiling water and mix until the shortening is melted and the sugar and salt are completely dissolved. Let stand for 10 minutes or until about 110°C.Meanwhile, combine the yeast and warm water in a measuring cup per 1 cup of liquid; let stand for 5 minutes.Add the yeast mixture and egg to the shortening batter; beat on low speed until smooth. Gradually add the flour, beating on low speed for 2-3 minutes or until the flour is combined and the dough is soft and smooth.Place the dough in a lightly oiled bowl, turning to coat the top. Cover and refrigerate for 8 to 24 hours.Place the dough on a lightly floured surface and knead until smooth and elastic (about 1 minute). Carefully shape the dough into 60 (1-inch) thick balls; place 3 balls of dough in each cup of 2 lightly oiled 12-cup muffin tins. (You will only fill 20 cups.) Brush the rolls with half of the melted butter.Cover the molds with plastic wrap and allow to rise in a warm place (85 °), without drafts, from 45 minutes to 1 hour or until the volume is doubled.Preheat the oven to 400 degrees. Bake the rolls for 8-12 minutes or until golden brown. Brush with the remaining melted butter. Serve immediately.