"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Overnight Refrigerator Rolls Recipe

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This recipe for Overnight Refrigerator Rolls, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reg and Diane Wiebe
Added: Saturday, December 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Pkg. quick-acting dry yeast
21/2 cups warm water
3/4 cups soft or melted shortening
3/4 cups sugar
2 eggs, well beaten
8 to 81/2 cups flour
2 tsp. salt

Directions:
Directions:
Soften yeast in warm water. Add shortening, sugar, eggs, 4 cups flour and salt. Stir and then beat until smooth, about 1 minute. Stir in the remaining flour (you may want to use your hands to work in the last 2 cups). This will be a soft dough. Cover tightly and store in refrigerator overnight or until needed. When ready to use, punch down dough and pinch off 1/3. Cover remaining dough and store in refrigerator. Shape into rolls and place in a greased 9X9X2 inch baking pan. Cover and let rise in a warm place for 1 hour or until doubled in bulk. Bake in hot oven (400 degrees) for 15 to 20 minutes. Turn out on wire rack. Serve warm. 1/3 of dough makes 12 rolls.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This dough is great to have on hand for making cinnamon buns or hot fresh rolls.

 

 

 

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