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Refrigerator Rolls

Refrigerator Rolls
Martha Sue Stroud of Clarksville, Texas prepares these rolls that are golden and crusty on the outside and sweet and tender on the inside. The easy-to-handle dough rises in the refrigerator overnight for added convenience.
36 ServingsPrep: 80 min. + chilling Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2-1/2 cups warm water (110° to 115°), divided
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1-1/2 teaspoons salt
  • 7 cups all-purpose flour

Directions

  • In a small bowl, dissolve yeast in 1/2 cup water; set aside.
  • In a large bowl, cream shortening and sugar. Add egg, salt, 4 cups
  • flour, yeast mixture and remaining water; beat until smooth. Add
  • enough remaining water; beat until smooth. Add enough remaining
  • flour to form a soft dough.
  • Turn onto a floured surface and knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and refrigerate for 8 hours or overnight.
  • Punch dough down and divide into thirds; shape each portion into 12
  • rolls in desired shape. Place on greased baking sheets. Cover and
  • let rise in a warm place until doubled, about 1 hour.
  • Bake at 400° for 12-14 minutes or until lightly browned. Yield: 3
  • dozen.
© Taste of Home 2012

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Refrigerator Rolls (continued)

Nutrition Facts: One roll (prepared with egg substitute equivalent to one egg) equals 126 calories, 3 g fat (0 saturated fat), trace cholesterol, 101 mg sodium, 21 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
© Taste of Home 2012