Breads: 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 eggs, slightly beaten
• 6 cups all purpose flour

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Boil 1 cup water. Set off stove. Add butter and shortening and stir until melted. Add sugar and salt. Cool to lukewarm.

Step 2

In large bowl, put 1 cup warm water. Sprinkle yeast over and stir to dissolve.

Step 3

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.

Step 4

About 2 to 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. Bake at 400 degrees for 12 to 15 minutes until well browned.

Step 5

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, recover the remaining dough and keep refrigerated. Dough will keep for several days.