| REFRIGERATOR ROLLS |
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Makes 3 dozen rolls1 package active dry yeast 1/2 cup warm water (110F to 115F) 1 cup milk, scalded 2/3 cup CRISCO all-vegetable shortening or 2/3 CRISCO Stick 1/2 cup sugar 2 teaspoons salt 1 cup mashed potatoes 2 eggs 6 to 6-1/2 cups all-purpose flour Sprinke yeast over warm water; let stand until softened. Pour scalded milk over Crisco, sugar, and salt in a bowl; stir until Crisco is melted. Stir in mashed potatoes. Add eggs, one at a time; stir well after each addition. Stir in 1 cup flour. Add softened yeast and mix well. Stir in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface. Cover; let rest for 10 minutes. Knead dough until smooth and elastic. Place dough in a greased deep bowl and turn to bring greased surface to top. Cover tightly and set in refrigerator. Dough can be refrigerated for 1 to 3 days. Shape dough into rolls 2 hours before baking. Cover; let rise until doubled. Preheat overn to 425ºF. Bake at 425ºF for 15 minutes or until golden brown. Brush with melted butter, if desired. |
