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Refrigerator Roll Dough

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  Hot water 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Tablespoon
  Shortening 1⁄4 Cup (4 tbs)
  Warm water 1 Cup (16 tbs) (Not Hot)
  Active dry yeast 2 Tablespoon (2 Fieischmann's Package)
  Egg 1 , beaten
  Sifted flour 5 1⁄4 Cup (84 tbs)

Combine hot water, sugar, salt, and shortening.
Cool to lukewarm.
Measure warm water into a large mixing bowl.
Sprinkle yeast over water; stir until dissolved.
Stir in lukewarm water mixture.
Add egg and 2 1/2 cups flour.
Beat until smooth.
Stir in remaining flour and beat one minute.
Dough will be soft.
Place dough in greased bowl; brush top with soft shortening.
Cover tightly with waxed paper or aluminum foil.
Store in refrigerator until doubled in bulk, or until needed. (Dough may be kept 1 week in refrigerator, about 40°F. to 45 °F.) To double recipe, double each of the ingredients.

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