More Great Recipes: Roll

Easy Refrigerator Rolls


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Member since 2008

Serves 60-70 rolls | Prep Time 2 hours | Cook Time 12-15 minutes each batch

Ingredients

4 cups warm water
4 packages active dry yeast
1 cup sugar
2 teaspoon salt
1/2 cup shortening (can use 1/2 butter-1/2 shortening)
2 eggs
12-14 cups flour


In a very large bowl, dissolve yeast in water, and proof. (Let set for 5 minutes)


Stir in sugar, salt, shortening, and eggs.


Add 6 cups of the flour and mix with a hand mixer for about 2 minutes.


Now add rest of flour a little at a time and start using a wooden spoon, until your can't stir anymore.


Then put onto counter or table that has been dusted with flour.


Knead until smooth and elastic.


Place dough in another big bowl that has been oiled or greased, with the dough greased-side up.


Cover with damp cloth, place in the refrigerator at least 1 hour.


Take out and shape into rolls, I like the knot roll.


Preheat oven to 400 degrees.


Bake 12-15 minutes.


After done brush with melted butter.


Pairs Well With


Notes

Received this recipe back in high school days, homemaking class, 1968. Everyone seems to enjoy them.

Forgot to add because the dough gets to yeasty, if kept too long in the refrigerator.

I would suggest baking them all. After cooling the rolls, put them into gallon size zipper bags for freezing. Or you can 1/2 the recipe.

How long do you think this dough would keep in the refrigerator? Could I keep it in the frig and just take some out to use each day?

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