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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."
RECIPE RATING:
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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
US
METRIC
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
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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.
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REVIEWS
Reviewed on Nov. 11, 2006 by
GRANNYLOOHOO
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GRANNYLOOHOO
Nov. 11, 2006
This is an excellent recipe! I used my Kitchenaid & the dough hook did most of the work for me. The ingredient measurements are right on--I only had to add in about another 1/2 cup flour while kneading--and it just makes such a nice dough. It rose beautifully in the refrigerator and I pinched off pieces & made 3-part rolls tonight. They rose quickly & baked into beautiful, fragrant, yeasty rolls. Martha Sue, I just found the perfect solution to the holiday season--thank you so much! *****Here's an update: I made this dough 6 days ago, and I used the remainder of it this morning--I wasn't sure it would still rise, so I just put it in a loaf pan--I was very pleasantly surprised that it did rise and made an excellent loaf of bread--so the dough also keeps well!
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8 users found this review helpful
This is an excellent recipe! I used my Kitchenaid & the dough hook did most of the work for...
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Reviewed on Feb. 6, 2007 by pattyk
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pattyk
Feb. 6, 2007
Loved this recipe. I will decrease the water next time by 1/2 cup. I didn't have shortening so I substituted butter and veg. oil. This worked very well.
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1 user found this review helpful
Loved this recipe. I will decrease the water next time by 1/2 cup. I didn't have shortening...
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