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Refrigerator Rolls Recipe
|Dry yeast||1⁄4 Ounce (1 Package)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Warm water||1 1⁄2 Cup (24 tbs) (100 To 110 Degree F)|
|Bread flour||4 Cup (64 tbs), divided|
|Salt||1 1⁄2 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Butter flavored cooking spray||1|
Serving size: Complete recipe
Calories 2343 Calories from Fat 676
% Daily Value*
Total Fat 77 g118.2%
Saturated Fat 18.3 g91.6%
Trans Fat 9 g
Cholesterol 0 mg
Sodium 2940.3 mg122.5%
Total Carbohydrates 360 g120%
Dietary Fiber 11.1 g44.3%
Sugars 67.8 g
Protein 51 g101.3%
Vitamin A 0.2% Vitamin C 0.04%
Calcium 7.8% Iron 27%
*Based on a 2000 Calorie diet
2. Lightly spoon flour into dry measuring cups, level with a knife. Combine 3 1/2 cups bread flour and salt in a bowl, cut in shortening with a pastry blender or 2 knives until mixture is crumbly. Gradually stir flour mixture into yeast mixture, adding enough of remaining flour (if necessary), 1 tablespoon at a time, to form a soft dough. Cover dough tightly, and refrigerate at least 8 hours or up to 5 days.
3. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 1 to 2 minutes). Shape dough into 24 (1 /2-inch) balls, place balls in a 13 x 9-inch baking pan coated with cooking spray.
4. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
5. Preheat oven to 375°.
6. Uncover rolls, bake at 375° for 12 minutes or until golden. Coat warm rolls lightly with cooking spray.