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Ingredients
| 2% milk: 1 cup |
| active dry yeast: 1 .25oz package |
| water: 1 1/4 cups (warm (110 degrees f/45 degrees c)) |
| multipurpose shortening: 1/2 cup |
| granulated sugar: 1/3 cup |
| eggs: 2 (beaten) |
| self-rising flour (sifted): 6 cups |
| salted butter: 2 Tbl (melted) |
Refrigerator Rolls I
Credit: AllRecipes
User rating:
"These rolls take a while to make but are certainly worth the effort. My maternal grandmother made a double batch of these at each major holiday, and they were almost always gone before anything else! They're very tender and lightly sweet."
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Prep Time
30 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
Directions
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening and sugar; stir until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the cooled milk mixture and the yeast mixture. Stir in eggs and flour; beat well. Cover bowl with a damp cloth and let rise until doubled; about 1 hour. Stir batter to deflate. Cover bowl and refrigerate several hours or overnight.
- Pour batter onto a lightly floured surface and roll out to 1/2 inch thickness. Cut rolls into desired shape and place on lightly greased baking sheet. Brush with melted butter and let rise until doubled; about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 15 to 20 minutes, until golden brown.