Refrigerator Rolls Recipe
Ingredients
| 2 packages dry yeast or 2 cakes compressed yeast | ||
| Warm water | 1 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Milk | 2 Cup (16 tbs), scalded | |
| Shortening | 3/4 Cup (16 tbs), melted | |
| Sugar | 3/4 Cup (16 tbs) | |
| Salt | 4 Teaspoon | |
| Eggs | 2 , beaten | |
| Flour | 8 Cup (16 tbs), sifted | |
Directions
Soften active yeast in warm water and add 1 teaspoon sugar to yeast mixture.
Add milk, cooled to lukewarm, shortening,3/4 cup sugar and salt.
Add eggs, beat well.
Add flour to make a soft dough.
Let stand for 10 minutes.
Knead on lightly floured surface until smooth and elastic.
Place in greased bowl, turning once to grease surface.
Cover and store in refrigerator.
Shape rolls about 2 hours before serving.
Let rise until double in bulk.
Bake in hot oven at 425 degrees for 15 to 20 minutes.
Unused portion can be stored in refrigerator.
Add milk, cooled to lukewarm, shortening,3/4 cup sugar and salt.
Add eggs, beat well.
Add flour to make a soft dough.
Let stand for 10 minutes.
Knead on lightly floured surface until smooth and elastic.
Place in greased bowl, turning once to grease surface.
Cover and store in refrigerator.
Shape rolls about 2 hours before serving.
Let rise until double in bulk.
Bake in hot oven at 425 degrees for 15 to 20 minutes.
Unused portion can be stored in refrigerator.
Chef
