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Refrigerator Rolls




Source of Recipe


Farm Journal






Recipe Introduction


This recipe comes from my old trusted Farm Journal cookbook. I have made these rolls many times in 29 years and they have never failed. Make rolls any time up to 3 to 5 days after the dough has chilled 2 hours.





List of Ingredients



• 2 packages active dry yeast
  
• 1 3/4 cup warm water (110 to 115 degrees)
  
• 1/2 cup sugar
  
• 1 Tablespoon salt
  
• 5 1/2 to 6 cups flour
  
• 1 egg
  
• 1/4 cup soft shortening or butter
  






Instructions



1. Sprinkle yeast over warm water in large bowl, stir to dissolve.
   
2. Add sugar, salt and about half the flour.
   
3. Beat with electric mixer on medium speed 2 minutes, or by hand until mixture is smooth.
   
4. Beat to mix. Mix in remaining flour with hands or a spoon until dough is easy to handle.
   
5. Add egg and shortening or butter.
   
6. Shape into a ball and place in lightly greased bowl, turn greased side of dough up.
   
7. Cover tightly with aluminum foil, or place in plastic bag. Put dough in refrigerator and let rise at least 2 hours, or until doubled before using.
   
8. Punch down dough every day until you use it.
   
9. Two hours before you want to serve hot rolls, punch down dough and shape.
   
10. Brush tops with melted butter, cover and let rise in warm place until nearly doubled, about 1 1/2 hours.
    
11. Bake at 400 degrees for 12 to 15 minutes. Makes about 3 dozen average size rolls.
    
    
    






Final Comments


These are considered ‘sweet.’