Place dough in greased bow! of suitable size for storing in refrigera-
tor. (Allow room in bowl for dough to rise at least 44 while in
refrigerator. Bowl into which flour was sifted before measuring
might be used.)

Brush top of dough with melted shortening.

Cover bowl with 2 thicknesses of waxed paper and a tight fitting
lid or refrigerator bowl cover. This prevents dough from forming
crust and place in refrigerator. Dough may be used anytime within
one week. When rolls or sweet breads are to be made, remove just
enough dough from bowl for one baking, cover remainder at once
and put back in refrigerator.