3-Day Refrigerator Rolls Recipe
Ingredients
| Hot water | 1 3/4 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| Lukewarm water | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 2 Teaspoon | |
| 2 envelopes dry yeast | ||
| Eggs | 2 , Well beaten | |
| All purpose flour | 8 1/2 Cup (16 tbs) | |
Directions
Measure hot water into large bowl.
Stir in 1/2 cup sugar, butter or margaine and salt.
Cool to lukewarm.
Meanwhile, measure lukewarm water into very large mixing bowl.
Stir in 2 teaspoons sugar, and sprinkle with yeast.
Let stand 10 minutes; then stir well.
Stir in butter mixture and eggs.
Stir in 4 cups flour, and beat until smooth and elastic.
Stir in sufficient additional flour to make soft dough.
Work dough in bowl with floured hands to make a smooth ball.
Grease top.
Cover tightly with foil or plastic film, and refrigerate.
To bake, use 1/3 the dough on each of 3 ensuing days.
Form portion of dough into smooth ball on lightly floured board.
Form ball of dough into 12-inch roll, and cut crosswise into 1-inch lengths.
Shape each length into smooth ball, and place in greased muffin cup, 1 ball to each.
Grease tops, cover and let rise in warm place, free from drafts, until doubled in bulk.
Rising time will depend upon temperature of dough.
Bake in hot oven, 400°F. about 15 minutes.
Makes 3 dozen.
Stir in 1/2 cup sugar, butter or margaine and salt.
Cool to lukewarm.
Meanwhile, measure lukewarm water into very large mixing bowl.
Stir in 2 teaspoons sugar, and sprinkle with yeast.
Let stand 10 minutes; then stir well.
Stir in butter mixture and eggs.
Stir in 4 cups flour, and beat until smooth and elastic.
Stir in sufficient additional flour to make soft dough.
Work dough in bowl with floured hands to make a smooth ball.
Grease top.
Cover tightly with foil or plastic film, and refrigerate.
To bake, use 1/3 the dough on each of 3 ensuing days.
Form portion of dough into smooth ball on lightly floured board.
Form ball of dough into 12-inch roll, and cut crosswise into 1-inch lengths.
Shape each length into smooth ball, and place in greased muffin cup, 1 ball to each.
Grease tops, cover and let rise in warm place, free from drafts, until doubled in bulk.
Rising time will depend upon temperature of dough.
Bake in hot oven, 400°F. about 15 minutes.
Makes 3 dozen.
Chef
