Refrigerator Rolls
submitted by Martha Regier
country of origin: USA
Ingredients
1 cup hot water
1 tsp salt
6 Tbsp shortening
1/4 cup granulated sugar
1 Tbsp dry yeast
2 Tbsp lukewarm water
1 egg
3 1/2 to 4 cups flour (half of the flour may be whole wheat.)
Directions
Combine the hot water, salt, shortening and sugar in a bowl and stir until the shortening is melted and the sugar and salt are dissolved. Set this aside to cool to lukewarm. Meanwhile put the lukewarm water in a small bowl and sprinkle in the dry yeast. Let it stand for 5 to 10 minutes or until the yeast is thoroughly dissolved. Stir up the yeast mixture and put it into the shortening mixture, add the egg and stir well. Add 2 cups of flour and beat well. Then stir in the rest of the flour. Take the dough out of the bowl and knead it until it is smooth. Grease the bottom of the bowl, put the dough back in and turn it over, so there is oil on the top and the bottom. Cover it with wax paper and a hot wet towel and put it in the refrigerator. It can be kept for three days in the refrigerator. When ready to use, make into rolls and let rise. Bake at 350 ̊F for 20-30 minutes, until lightly browned.
- preparation time: 1 hour 30 minutes
- makes: about 2 dozen
- You can use this dough to make cinnamon rolls by rolling the dough into a square, spreading it with margarine or butter, sprinkle a mixture of cinnamon and sugar all over covering it well. Roll the dough tightly, fold the ends under and cut into rolls. Let them rise until doubled and then bake for 20 to 30 minutes at 350 ̊F or until the bottom of the rolls are brown.
- At Christmas make a pull apart bread using this dough. Shape balls of dough and roll them in a cinnamon and sugar mixture. Form a Christmas tree with a star on top and a trunk on the bottom. Bake it at 350 ̊F for 20 to 30 minutes. After it cools a little, drizzle green frosting over it and decorate it with decorating candies.
