Overnight Refrigerator Rolls
Homemade dinner rolls couldn’t be tastier. Their buttery flavor makes them a heartwarming accompaniment to soups, salads and a variety of entrees.—Jennifer Kauffman Figueroa, Greenville, South Carolina
12 ServingsPrep: 25 min. + chilling Bake: 15 min.
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1/2 cup warm 2% milk (110° to 115°)
- 1/4 cup butter-flavored shortening
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 Eggland's Best Egg
- 3 cups all-purpose flour
- In a large bowl, dissolve yeast in warm water. Add the milk,
- shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed
- for 2 minutes. Stir in enough remaining flour to form a soft dough
- (do not knead). Place in a greased bowl, turning once to grease the
- top. Cover and refrigerate overnight.
- Punch dough down. Turn onto a lightly floured surface; divide into 12
- pieces. Shape each into a ball. Place 2 in. apart on greased baking
- sheets. Cover and let rise in a warm place until doubled, about
- 1-1/2 hours.
- Bake at 400° for 15-20 minutes or until golden brown. Remove from
- pans to wire racks. Yield: 1 dozen.
Nutritional Facts: 1 roll equals 168 calories, 5 g fat (1 g saturated fat), 19 mg cholesterol, 207 mg sodium,