No Knead Refrigerator Rolls Recipe
Ingredients
| All purpose flour/Null | 3 3⁄4 Cup (60 tbs) (3 1/2- 3 3/4) | |
| Active dry yeast/Null | 1 | |
| Milk/Null | 1 1⁄4 Cup (20 tbs) (NULL) | |
| Sugar/Null | 1⁄4 Cup (4 tbs) (NULL) | |
| Shortening/Null | 1⁄4 Cup (4 tbs) (NULL) | |
| Salt/Null | 1 Teaspoon (NULL) | |
| Egg/Null | 1 (NULL) |
Directions
In large mixer bowl combine 1 1/2 cups of the flour and the yeast.
In saucepan heat milk, sugar, shortening, and salt just till warm (115° to 120°) and shortening is almost melted, stirring constantly.
Add to flour mixture; add egg.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a soft dough.
Cover and refrigerate dough at least 2 hours or till needed.
About 1 1/2 to 2 hours before serving time, shape dough into desired rolls.
Cover; let rise in warm place till double (1 to 1 1/4 hours).
Bake at 400° till done, 9 to 10 minutes
In saucepan heat milk, sugar, shortening, and salt just till warm (115° to 120°) and shortening is almost melted, stirring constantly.
Add to flour mixture; add egg.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a soft dough.
Cover and refrigerate dough at least 2 hours or till needed.
About 1 1/2 to 2 hours before serving time, shape dough into desired rolls.
Cover; let rise in warm place till double (1 to 1 1/4 hours).
Bake at 400° till done, 9 to 10 minutes
Chef
