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No-Knead Refrigerator Rolls
Ingredients:
3 1/2 to 3 3/4 c. flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
1 egg
3 1/2 to 3 3/4 c. flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
1 egg
Directions:
In large mixer bowl combine 1 1/2 c. flour and the yeast. In saucepan heat milk, sugar, shortening, and salt just till warm (115 to 120 degrees) and shortening is almost melted, stirring constantly. Add to flour mixture; add egg. Beat at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough flour to make a soft dough.
Cover and refrigerate dough at least 2 hours or till needed.( Use within 3 to 4 days.) About 1 1/2 to 2 hours before serving time, shape into desired rolls. Cover, let rise in warm place till double (1 to 1 1/4 hours). Bake at 400 till done, 9 to 10 minutes. Makes 2 to 3 doz. rolls.
In large mixer bowl combine 1 1/2 c. flour and the yeast. In saucepan heat milk, sugar, shortening, and salt just till warm (115 to 120 degrees) and shortening is almost melted, stirring constantly. Add to flour mixture; add egg. Beat at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough flour to make a soft dough.
Cover and refrigerate dough at least 2 hours or till needed.( Use within 3 to 4 days.) About 1 1/2 to 2 hours before serving time, shape into desired rolls. Cover, let rise in warm place till double (1 to 1 1/4 hours). Bake at 400 till done, 9 to 10 minutes. Makes 2 to 3 doz. rolls.
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