THREE - DAY REFRIGERATOR ROLLS 
1 pkg. dry yeast
2 tbsp. warm water (105 to 115 degrees)
2 c. milk
1/2 c. sugar
1/2 c. shortening
5 to 5 1/2 c. all-purpose flour, divided
1/2 to 3/4 tsp. salt

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Combine milk, sugar, and shortening in a saucepan. Cook over low heat until shortening melts. Cool to 105 to 115 degrees. Stir into yeast mixture; add 2 1/2 cups flour and salt, mixing until well blended. Stir in enough remaining flour to make a soft dough.

Turn dough out onto a floured surface and knead until smooth and elastic. Place in a well greased bowl, turning to grease top. Cover tightly and refrigerate 8 hours or up to 3 days before shaping.

Remove desired amount of dough from refrigerator; shape into 1 1/2 inch balls. Place on greased pan. Cover and let rise in a warm place (85 degrees - free from drafts) 1 hour or until doubled in bulk. Bake at 375 degrees for 20 minutes or until golden brown. Yield: 3 dozen.

 

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