REFRIGERATOR ROLLS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 c. sugar
1 c. shortening
1 c. boiling water
1 c. cold water
2 eggs, beaten
2 pkgs. dry yeast, soften in 1/4 c. warm water
2 tsp. salt
7-8 c. flour
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Directions: |
Directions:Cream sugar and shortening in mixer bowl. Add boiling and cold water. Let cool to skin temperature. Add eggs, dissolved yeast and salt. Put in flour gradually. Mix well with dough hook. Mixture will be "sticky" and form a large ball. Put dough in Tupperware container, cover with lid. Refrigerate. Lid to container may pop off due to the yeast reaction, replace it. You can keep dough up to 10 days in refrigerator, or use when made. When needed, form small dough balls, place in *greased baking dish. *I use bacon grease (I know, unhealthy). Let rise until double in size. Bake at 400 degrees for 20-25 minutes. Take out of oven when golden brown and grease tops of rolls with butter, or bacon grease. You can add herbs, nuts or seeds for variety. |
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Number Of
Servings: |
Number Of
Servings:36 |
Preparation
Time: |
Preparation
Time:25-35 minutes |
Personal
Notes: |
Personal
Notes: My mother, Janet Rollins Walker made these rolls often. We saved bacon grease and used it for flavoring*. I like the recipe because you can make the rolls early, as they are wonderful cold, or bake piping hot out of the oven when serving. You can use small portions of dough at your discretion, as it keeps for a while. The recipe makes wonderful scones. Drop flattened dough in hot grease, fry until golden, then serve them hot with jam and butter.
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