Refrigerator Rolls Recipe
Ingredients
| 2 1/2 cups very hot water | ||
| Sugar | 2/3 Cup (16 tbs) | |
| Shortening | 1/4 Cup (16 tbs) | |
| Salt | 3 1/2 Teaspoon | |
| Eggs | 3 | |
| Dry yeast | 1 | |
| Flour | 8 Cup (16 tbs) | |
| 10 ounces mild Cheddar cheese, shredded (optional for cheese rolls) | ||
Directions
Preheat oven to 400° before baking.
Grease pan.
Pour 2 1/2 cups very hot water over sugar, shortening, and salt.
Let cool to lukewarm.
Add eggs and yeast.
Mix in cheese, if desired.
Stir in 4 cups of flour, using electric mixer.
Remove from mixer; continue adding 4 cups of flour with a spoon or your hands.
Refrigerate overnight.
Grease hands to shape rolls.
Let rise 3-5 hours.
Bake 20 minutes.
Best if dough is prepared 2 to 3 days in advance.
May be kept in refrigerator for 1 week.
Grease pan.
Pour 2 1/2 cups very hot water over sugar, shortening, and salt.
Let cool to lukewarm.
Add eggs and yeast.
Mix in cheese, if desired.
Stir in 4 cups of flour, using electric mixer.
Remove from mixer; continue adding 4 cups of flour with a spoon or your hands.
Refrigerate overnight.
Grease hands to shape rolls.
Let rise 3-5 hours.
Bake 20 minutes.
Best if dough is prepared 2 to 3 days in advance.
May be kept in refrigerator for 1 week.
Chef
