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Best Refrigerator Rolls

Western.Chefs's picture
  Hot water 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Shortening 6 Tablespoon
  Granulated sugar 1⁄4 Cup (4 tbs)
  Yeast 1 Teaspoon (Fresh / Dry Granular)
  Lukewarm water 2 Tablespoon
  Egg 1 , well-beaten
  Sifted all purpose flour 4 Cup (64 tbs)

Combine hot water, salt, shortening and sugar in a bowl large enough to allow for some rising during storage.
Cool to lukewarm, add yeast softened in the lukewarm water.
Add the egg, half the flour, and beat well.
Stir in more of the flour—enough to make a dough easily handled.
Grease top of dough, cover, and store in refrigerator—it keeps 4 or 5 days.
Cut off dough as needed.
Shape into biscuits and arrange, side by side, in a greased or oiled pan.
Or shape into balls and place in greased or oiled 2 1/4" muffin pans.
Cover with a clean towel and let rise in a warm place (80°-85°F.) until double in bulk—about 1 1/2 hrs.
Bake in hot oven of 425ºF for 12-15 min.
Remove; brush with melted fat or salad oil.
This makes about 18-medium-sized rolls.
If preferred, the Refrigerator Roll dough may be formed into biscuits or rolls as soon as mixed.
Then raise and bake.

Recipe Summary

Lacto Ovo Vegetarian

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