Refrigerator Rolls I recipe

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Ingredients

1 cup milk
1 (.25 ounce) package active dry yeast
1 ¼ cups warm water (110 degrees F/45 degrees C)
½ cup shortening
⅓ cup white sugar
2 eggs, beaten
6 cups self-rising flour
2 tablespoons butter, melted

Nutrition Info

359 calories
carbohydrate: 53.2 g
cholesterol: 37.7 mg
fat: 12.3 g
fiber: 1.8 g
protein: 8.1 g
saturatedFat: 4 g
servingSize: -
sodium: 827.7 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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).

  4. Bake in preheated oven for 15 to 20 minutes, until golden brown.

Recipe Yield

12 rolls

Recipe Note

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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