There is a recipe for refrigerator rolls in "The Charleston Recipts" that calls for shortening - it is a dough made by combining egg, yeast, sugar, shortening and mashed potato and then sifting in flour.
I do not like to use "shortening" and would like to use Lard or Butter. I am not sure that I will be able to find very high quality lard at the market - the best I will probably be able to find is the refrigerated "Manteca" that appears more natural than the shelf stable block.
Is one a better choice? Do I need to make adjustments to the method if I use butter?
Also will the butter substitute impact the anility to store this dough in the fridge. The main appeal of this recipe to me is that it is refrigerated until use.
I am not much of a baker so I don't have the best sense of how these fats will behave in a dough.