Refrigerator rolls

Refrigerator rolls

Ingredients/Components

• sugar - 1/2 c
• eggs - 2 item
• butter or margarine - 2/3 c
• salt - 2 tsp
• water - 2 c
• dry yeast - 2 pkg
• all-purpose flour, divided - 6 c

How to make refrigerator rolls:

Combine water, butter and sugar in a saucepan; heat until butter melts, stirring occasionally. Cool to 120° to 130°. Combine 2 cups flour, salt and yeast in a large mixing bowl; stir well. Gradually add liquid mixture to flour mixture, beating well at high speed of an electric mixer. Add eggs and beat an additional 2 minutes at medium speed. Gradually stir in remaining flour, making a soft dough. Cover and refrigerate up to 3 days; punch dough down and cover if it begins rising out of bowl.

When ready to use, punch dough down; turn out onto a floured surface and knead lightly 4 or 5 times. Divide dough into thirds. Divide each third into 12 pieces; shape each into a ball. Place each ball in cup of lightly greased muffin pans. Repeat procedure with remaining dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Bake at 400° for 12 minutes or until golden brown. Yield: 3 dozen.

Note: To make cloverleaf rolls, punch dough down; divide and shape dough into 108 balls. Place 3 balls in each cup of lightly greased muffin pans. Cover and let rise until doubled in bulk. Bake as directed.

Recipe categories: Breads, Rolls/biscuits, Yeast breads.