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No Knead Refrigerator Rolls

By

From Donna McCurry Kitchen

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Ingredients

  • 1-1/2 C. Flour
  • 1 Pkg. Active Dry Yeast
  • 1-1/4 C. Milk
  • 1/4 C. Sugar
  • 1/4 C. Shortening
  • 1 t. Salt
  • 1 Large Egg
  • 2-1/4 C. Flour

Details

Servings 2
Preparation time 40mins
Cooking time 175mins

Preparation

Step 1

In a large bowl, combine 1-1/4 C. flour and yeast

In a saucepan, heat milk, sugar, shortening, and salt just until warm, while stirring constantly to melt shortening

Add saucepan mixture to dry mixture in large bowl, add egg

Beat mixture on low speed with electric mixer for 3o seconds, while scraping edges of bowl constantly

Beat 3 minutes on high

By hand, stir in 2-1/4 C. of flour, enough to make soft dough

Cover and refrigerate for dough for at least 2 hours (use within 3-4 days)

Approximately 1-1/2 to 2 hours before serving, shape dough into crescent, cloverleaf, or bow-knot rolls, Cover and let rise until they are double in size

Preheat oven to 400-degrees

Place rolls on baking sheet and bake for 9-10 minutes

Enjoy

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