Refrigerator Rolls

SUBMITTED BY: Martha Sue Stroud

"Martha Sue Stroud of Clarksville, Texas prepares these rolls that are golden and crusty on the outside and sweet and tender on the inside. The easy-to-handle dough rises in the refrigerator overnight for added convenience."

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PREP TIME	1 Hr 20 Min
COOK TIME	15 Min
READY IN	1 Hr 35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (.25 ounce) package active dry yeast
2 1/2 cups warm water (110 degrees to 115 degrees F), divided
1/2 cup shortening
1/2 cup sugar
1 egg
1 1/2 teaspoons salt
7 cups all-purpose flour

DIRECTIONS

In a bowl, dissolve yeast in 1/2 cup water; set aside.
In a mixing bowl, cream shortening and sugar. Add egg, salt, 4 cups flour, yeast mixture and remaining water; beat until smooth. Add enough remaining water; 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 8 hours or overnight.
Punch dough down and divide into thirds; shape each portion into 12 rolls in desired shape. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 400 degrees F for 12-14 minutes or until lightly browned.

FOOTNOTE

Nutritional Analysis: One roll (prepared with egg substitute equivalent to one egg) equals 126 calories, 3 g fat (0 saturated fat), trace cholesterol, 101 mg sodium, 21 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.