Refrigerator Roll Dough
|Hot water||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|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 40Â°F. to 45 Â°F.) To double recipe, double each of the ingredients.