Refrigerator Rolls I Food

REFRIGERATOR ROLLS

Steps:

• Dissolve yeast in 1/2 cup of warm water and set aside for 15 minutes or so.
• In a large bowl, add hot water and shortening. Let set until shortening melts.
• Add sugar and salt.
• Let cool until tepid.
• Add beaten eggs.
• Add two c.
• flour and mix well.
• Add yeast mixture.
• Stir and continue adding flour until a soft dough is formed
• Turn out on floured board and knead until the dough is pliable.
• Generously oil a large bowl and place dough in it.
• Turn dough in bowl until coated w/ oil.
• Cover w/ lid or heavy plate.
• Refrigerate overnight or for several hours.
• When ready to use, punch dough down.
• Turn out on floured board and halve dough.
• You may make several styles of rolls with this.
• Cloverleaf rolls: Cut dough halve into three equal pieces.
• Cut the three pieces into 24 equal pieces.
• You have 72 pieces of dough.
• Grease 2 muffin tins (makes 24 rolls).
• Work dough into floured balls.
• Place three in each muffin tin.
• Brush with melted butter and let raise until doubled.
• Cook at 350F for 20 minutes or until golden brown and crusty.
• Brush w/ melted butter and serve.
• *These rolls may be made ahead, allowed to raise and frozen in muffin tins.
• Thaw for an hour and bake as usual.
• **These rolls may be cooked half way through, removed from oven, allowed to cool and are then frozen. When ready cook frozen for another 10-15 minutes until cooked through and browned.
• Thus ...A homemade version of"brown and serve".
• ***Dough will keep in fridge for two days.
• Keep punching it down.
• ****Dough makes great cinnamon buns or try Swedish tea ring which is filled w/ fruit of choice and cinnamon.

THREE-IN-ONE REFRIGERATOR ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in potatoes, sugar, shortening, salt, eggs and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a large greased bowl, turning once to grease top. Cover and refrigerate for 8 hours or overnight. , Punch dough down. Turn onto a lightly floured surface; divide dough into three portions., For cloverleaf rolls, divide one portion into 48 pieces. Shape each piece into a 3/4-in. ball; place three balls each in greased muffin cups., For four-leaf-clover rolls, divide one portion into 16 pieces. Shape each into a 1-1/2-in. ball; place in greased muffin cups. With scissors, cut each ball into quarters, but not all the way through, leaving dough attached at bottom., For pan rolls, divide one portion into 16 pieces. Shape each piece into a 1-1/2-in. ball. Place in a greased 9-in. square baking pan., Cover and let rise in a warm place until doubled, about 1-1/4 hours. Bake at 400° for 13-16 minutes or until golden brown. Brush with melted butter.

OVERNIGHT REFRIGERATOR ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks.

REFRIGERATOR ROLLS / ICEBOX ROLLS

Steps:

• Pour 1 cup boiling water over shortening in a large bowl, stirring to melt shortening.
• Let stand 30 minutes or until completely cooled.
• Stir together yeast, 1/2 cup warm water, and 1 teaspoon sugar in a glass measuring cup; let mixture stand 5 minutes Beat eggs at medium speed using a heavy-duty stand mixer; add 1/2 cup sugar and salt.
• Add shortening mixture and yeast mixture.
• Reduce speed to low, and gradually add 5 cups flour, beating until blended.
• Cover and chill dough 12 hours or up to 5 days.
• Turn dough out on a lightly floured surface, and roll to 1/4-inch thickness.
• Cut with a lightly floured 2 1/2-inch round cutter.
• Make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal.
• Place rolls on lightly greased baking sheets.
• Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in bulk.
• Brush rolls evenly with melted butter.
• Bake at 400° for 15 minutes or until golden brown.
• Brush again with melted butter, if desired.

RICH REFRIGERATOR ROLLS

Steps:

• Soften dry yeast in warn water (110 degrees).
• Add the 1 teaspoon sugar to yeast mixture.
• Add milk, cooled to lukewarm, shortening,3/4 cup sugar, and salt.
• Add eggs and beat well.
• Add flour to make a soft dough.
• (I use my mixer with Dough Hook).
• Let stand 10 minutes.
• Knead on lightly floured surface till smooth and elastic.
• Pleace in greased Bowl, and cover.
• Store in refrigerator.
• Shape rolls about 2 hours before serving.
• Let rise till double in bulk.
• Bake in hot oven 425 degrees 15 to 20 minutes.
• Punch down unused dough and return to refrigerator.
• Makes 4 to 5 dozen medium rolls.
• This dough is great as you can use it in so manny ways, Rolls, Cinnamon Rolls& etc.

POTATO REFRIGERATOR ROLLS

Steps:

• Dissolve yeast in warm water along with 1 tablespoon sugar; allow to stand for five minutes.
• Cream butter and remaining sugar until light.
• Add milk to mashed potatoes and combine with creamed butter.
• Cool to lukewarm and add to yeast mixture with egg and salt.
• Beat in 2 cups of the flour and set aside to rise until light.
• Knead in remaining flour; return to bowl, brush top with shortening and cover closely.
• Store in refrigerator until ready to use.
• Shape as desired; let stand in a warm place until doubled.
• Bake at 400F for 15 to 20 minutes.

ROSY REFRIGERATOR ROLLS

Steps:

• Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.
• Line baking sheets with parchment paper, and set aside.
• Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours.
• Preheat an oven to 375 degrees F (190 degrees C).
• Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.

REFRIGERATOR ROLLS

Steps:

• In a bowl, dissolve yeast in warm water. Add eggs, sugar, butter, salt and 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2 hours or up to 2 days. , Punch dough down and divide in half; shape each portion into 12 rolls. Place in two greased 9-in. round baking pans. Cover and let rise until nearly doubled, about 30 minutes. Bake at 350° for 20 minutes or until golden brown.