easy refrigerator roll dough

How To Make easy refrigerator roll dough

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  1

  Dissolve yeast in warm water in large mixer bowl. Stir in sugar, shortening, egg, salt and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
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  2

  Place dough in greased bowl; turn greased side up. Cover loosely with plastic wrap; refrigerate at least 2 hours or ready to use. (Dough can be kept up to 4 days in refrigerator at 45* or below. Keep covered.)
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  3

  Punch down dough; divide, shape on lightly floured surface and let rise as directed below. Heat oven to 400*. Bake as directed.
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  4

  SHAPINGS: Cheese Crescents. Using 1/4 of the dough, roll into 12-inch circle. Sprinkle the circle with 3 tab. grated Parmesan cheese or American cheese food. Cut into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls with points underneath on a lightly greased baking sheet; curve to form crescents. Cover; let rise in warm place until crescents are double, about 45 minutes. Bake until rolls are golden brown, about 12 minutes. 16 rolls
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  5

  COBBLESTONE ROLLS Using 1/4 of the dough, shape bits into 1-inch balls, tucking edges under so they resemble mushroom caps. Place in lightly greased 8-inch round pan. Cover; let rise in warm place until double, about 1 hour. Brush on melted butter (about 1 tab.) over rolls. Bake until rolls are golden brown, about 15 minutes. 18 rolls
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  6

  COCKTAIL BUNS Using all the dough, shape bits into 1-inch balls, tucking edges under so they resemble mushroom caps. Beat 1 egg yolk and 2 tab. water slightly and dip tops of balls into egg mixture, then into poppy seeds or sesame seeds. Place 1 inch apart on a lightly greased baking sheet. Cover; let rise in warm place until double, 1 to 1 1/2 hours. Bake until rolls are golden brown, about 10 minutes. yield about 5 dozen rolls
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