You are here

Refrigerator Roll Dough

admin's picture
  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.

Recipe Summary


Rate It

Your rating: None
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3389 Calories from Fat 563

% Daily Value*

Total Fat 64 g98.5%

Saturated Fat 15.5 g77.7%

Trans Fat 6.7 g

Cholesterol 211.5 mg70.5%

Sodium 5934.9 mg247.3%

Total Carbohydrates 613 g204.2%

Dietary Fiber 24 g96.1%

Sugars 102.1 g

Protein 86 g171.1%

Vitamin A 4.9% Vitamin C 0.15%

Calcium 16.2% Iron 202.4%

*Based on a 2000 Calorie diet


Refrigerator Roll Dough Recipe