Ice Box Rolls - The easiest homemade rolls ever

I can't remember a Thanksgiving where we didn't have icebox rolls. This was my grandmother Daisy's recipe and the really great thing is that you can make this dough and it will keep up to a week and whenever you want a fresh hot roll, just pop one in the oven - I know, it's dangerous but who can resist hot bread and butter? Sorry, no pictures yet, making 2 batches for Thanksgiving up in Nicasio.

Icebox Rolls makes about 18 or so, depending on how big you make them

2 cups warm water

1 envelope of dry instant yeast

3/4 stick butter melted (Gram used margarine)

3 tablespoons sugar

1 egg beaten

4 and 1/2 cups self rising flour (any grocery store carries it)

vegetable oil for coating pan

Put the warm water in a large bowl and sprinkle the yeast over the top. Let sit until frothy, about 10 min. Pour in the butter, sugar and egg and mix. Add the flour and mix until incorporated. Cover and let sit out 10 min. then refrigerate for 30 min and you are ready to go. Preheat oven to 400 degrees and either put a little of the oil in a muffin tin or a metal pan. Get your hands a little oily and then pinch off a piece of dough, roll into a ball and place into the pan with a little space in between each. Bake about 15 min. or until lightly brown. Serve hot with butter and if for some crazy reason you have leftovers, toast the next day and serve with my preferred topping -apple butter.