Refrigerator Rolls by jej

[S_Wirth]

Rolls - Refrigerator Rolls

Submitted by: jej
Last Updated: 8/27/2008

This recipe comes from my old 1953 BH&G cookbook. These pages are so worn they hardly stay in the book anymore, but the rolls from this recipe tastes just as fresh and new as the day I got the book! Enjoy. --jej

2 pkgs active dry or 2 cakes compressed yeast
1 c. water
1 t. sugar
2 c. milk, scalded
2/3 c. melted shortening
3/4 c. sugar
4 t. salt
2 beaten eggs
10-11 c. sifted enriched flour

Soften active dry yeast in warm water (110 F.) or compressed yeast in lukewarm water (85 F.); add 1 t. sugar to yeast mixture. Add milk, colled to lukewarm, shortening, 3/4 c. sugar, and salt.

Add egg.; beat well. Add flour to make soft dough; let stand 10 min.; knead on lightly floured surface till smooth and elastic. Place in greased bowl, turning once to grease surface; and cover; store in refrigerator.

Shape rolls about 2 hours before serving. Let rise till double in bulk. Bake in hot oven (425 F) 15 - 20 min.

Punch down unused dough and return to refrigerator.

Makes 4 - 5 dozen med. Rolls.

Variations:
I've used this recipe (even though it is a little sweet) for dinner rolls in the shape of clover leaves, little round buns, etc., also. The suggestions with the recipe are for Pineapple Buns and Cinnamon Circles, which I'll add later today.

Cinnamon Circles:

Divide Refrigerator Roll dough in 2 parts and roll 1/4 inch thick. Spread with jelly filling made by blending...

2/3 cup brown sugar
1 teaspoon cinnamon
6 tablespoons softened butter or margarine
1/3 cup currant jelly.

Roll as for jelly roll; cut 1-inch slices and place, cut side down, in greased shallow pan. Cover and let rise till double, about 2 hours. Bake in moderate oven (375 F.) 15-20 minutes. Serve warm. Thirty rolls.

Pineapple Buns:

Pineapple Filling: Mix the following ...

1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt.

Add (1) 9-ounce can crushed pineapple.
Cook until thick, stirring constantly.

Roll 1/2 recipe Refrigerator Roll dough 1/4 inch thick. Cut with 2-1/2-inch cutter. Place half the rounds on the greased cooky sheet. Cut holes in remaining rounds with 1-1/2-inch cutter. Place rings on rounds; fill centers with Pineapple filling. Let rise till double. Bake in moderate oven (375 F.) 15 minutes.

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