mother's refrigerator rolls

★★★★★ 2 Reviews
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By Linda Barker
from Mt. Pleasant, TN

My mother made these rolls as long as I can remember. She made them for friends and family. They are easy to make, very light and fluffy.

★★★★★ 2 Reviews
serves makes 4- 8" pans 12 to pan
prep time 20 Min
cook time 15 Min

Ingredients For mother's refrigerator rolls

  • 2 pkg
    active dry yeast
  • 1
    egg, beaten with fork
  • 3/4 tsp
  • 1/2 c
    plus 1 tablespoon sugar
  • 1/2 c
    warm water (not too hot)
  • 1/2 c
    shortening (crisco or lard)
  • 2 c
    warm water (not hot)
  • 6 c
    plain all purpose flour (martha white or white lily bread flour)
  • 2 stick
    margarine or butter (for dipping & brushing)

How To Make mother's refrigerator rolls

  • 1
    Mix yeast in the 1/2 cup warm water, set aside. Beat egg with fork, set aside. Mix shortening, salt and sugar in large bowl. Add egg, yeast mixture, 2 cups water, mix in 6 cups flour. Scrape sides of bowl. Pour into (large) oil greased bowl, grease top of dough. Cover TIGHTLY with Saran wrap.Put in refrigerator at least overnight. Dough will keep up to a week, you can take out amount you need and make out rolls or make them all at once. Knead on floured board, cut out with floured cutter, dip in melted margarine before placing in pan. Cover with cloth or waxed paper and let them rise until double. Bake in 375 degree oven until golden brown. While still hot, brush with melted margarine using pastry brush. The less you handle the dough, the lighter the rolls. Don't use an abundance of flour on the board when you cut them out.

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