Best Refrigerator Rolls Recipe
Ingredients
| Hot water | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 6 tablesp. shortening | ||
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| 1 cake fresh or dry granular yeast | ||
| 2 tablesp. lukewarm water | ||
| 1 egg, well-beaten | ||
| All purpose flour | 4 Cup (16 tbs) | |
Directions
Combine hot water, salt, shortening and sugar in a bowl large enough to allow for some rising during storage.
Cool to lukewarm, add yeast softened in the lukewarm water.
Add the egg, half the flour, and beat well.
Stir in more of the flour—enough to make a dough easily handled.
Grease top of dough, cover, and store in refrigerator—it keeps 4 or 5 days.
Cut off dough as needed.
Shape into biscuits and arrange, side by side, in a greased or oiled pan.
Or shape into balls and place in greased or oiled 2 1/4" muffin pans.
Cover with a clean towel and let rise in a warm place (80°-85°F.) until double in bulk—about 1 1/2 hrs.
Bake in hot oven of 425ºF for 12-15 min.
Remove; brush with melted fat or salad oil.
This makes about 18-medium-sized rolls.
If preferred, the Refrigerator Roll dough may be formed into biscuits or rolls as soon as mixed.
Then raise and bake.
Cool to lukewarm, add yeast softened in the lukewarm water.
Add the egg, half the flour, and beat well.
Stir in more of the flour—enough to make a dough easily handled.
Grease top of dough, cover, and store in refrigerator—it keeps 4 or 5 days.
Cut off dough as needed.
Shape into biscuits and arrange, side by side, in a greased or oiled pan.
Or shape into balls and place in greased or oiled 2 1/4" muffin pans.
Cover with a clean towel and let rise in a warm place (80°-85°F.) until double in bulk—about 1 1/2 hrs.
Bake in hot oven of 425ºF for 12-15 min.
Remove; brush with melted fat or salad oil.
This makes about 18-medium-sized rolls.
If preferred, the Refrigerator Roll dough may be formed into biscuits or rolls as soon as mixed.
Then raise and bake.
Chef
