Breads: Cotton Country Refrigerator Rolls

By JoFClark

Ingredients

• 1 cup water
• 1/2 cup butter
• 1/2 cup shortening
• 3/4 cup sugar
• 1 1/2 t salt
• 1 cup warm water
• 2 packages dry yeast
• 2 large eggs, slightly beaten
• 6 cups all-purpose flour

Details

Servings 4

Preparation

Step 1

Boil 1 cup water in saucepan.
Set off stove.
Add butter and shortening and stir until melted.
Add sugar and salt.
Cool to lukewarm.
In large bowl, put 1 cup warm water.
Sprinkle yeast over and stir to dissolve.
Add butter-sugar shortening mixture and eggs to dissolved yeast.
Add 6 cups flour or enough to make a thick dough, and mix thoroughly.
Cover and put in refrigerator overnight.
About 2 2 1/2 hours before serving rolls, turn dough out on floured board, roll to desired thickness, cut and shape.
(For Parker House rolls, roll dough to a thickness of about 1/3 to 1/4 inch, cut with round biscuit cutter and fold in half).
Place on greased pan. Let rise about 1 1/2 to 2 hours.
The entire recipe will yield approximately four dozen large Parker House rolls. It is not necessary to use all the dough. Make out as many rolls as you need, re-cover the remaining dough and keep refrigerated. Dough will keep for several days.

Bake at 400 degrees for 12-15 minutes