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My mother received this
recipe from my grandmother, who got this recipe from her elderly neighbor in the 1930s. We
figure this recipe is approximately 100 years old.
Don't worry - This recipe has been tested in
today's kitchen. In our family, these rolls are always made for the holidays
(especially Thanksgiving dinner and Easter dinner). They are
wonderful and so easy to make.
Check out Linda's Bread Making Hints:
Secrets to using the bread
machine, About
yeast in bread making,
Sourdough Starter,
Quick Breads.
Check out all of Linda's great
Bread Recipes
for your bread making.
Mom's Refrigerator Rolls
Recipe Type:
Yeast Bread,
Rolls
Yields: 16 to 24 rolls
Cook time: 20 minutes
Ingredients:
1/4 cup granulated sugar
3 tablespoons vegetable shortening
1 1/2 teaspoons salt
1 cup milk
1 package active dry
yeast
3/4 cup lukewarm water (105 to 115 degrees)
1
egg, beaten
4 to 4 1/2 cups all-purpose
flour, divided
Butter, melted
Preparation:
In a large bowl, combine sugar, vegetable shortening, and salt; stir until well
blended. In a small saucepan, scald milk; pour over sugar mixture. Cool to lukewarm (105
to 115 degrees F).
In a small bowl, combine yeast and water; stir until yeast is dissolved. Mix in egg
until well blended; stir into milk mixture.
Add 2 cups flour. Gradually stir in as much of the remaining flour as dough will
absorb, mixing well. (Add additional flour carefully. You can always add more flour, but
once you've added too much, the result will be a dry product.) Place dough into a
well-greased bowl, turning to grease top. Cover bowl (with dough in it) with
plastic wrap. Refrigerate at least 8 hours but no longer than 5 days.
Grease a baking pan or muffin cups. To bake, shape into desired amount
of rolls (cloverleaf rolls, Parker House rolls, or crescent-shaped
rolls) and shape dough into tight balls). As you shape the rolls, you
want to stretch the top of the dough ball while simultaneously sealing
the bottom. The stretching helps the dough hold up to the expansion that
occurs in the oven, while the sealing prevents the rolls from opening up
while baking and becoming wrinkled and doughy on the bottom. As you
work, keep the rest of the dough pieces covered with plastic wrap so
they will not dry out.
Place the balls (in the desired style you want - see below) onto
prepared baking pan or into prepared muffin cups. Cover and let rise in a warm place (85 degrees), free from
drafts, until double in bulk, about 1 hour.
As it isn't always easy to divide the dough by
sight, I recommend that you weight the pieces.
- For 16 small rolls - weigh dough into 2-ounce pieces.
- For 13 large rolls - weigh dough into 3-ounce pieces.
Preheat oven to 375 degrees F. Bake 15 to 20 minutes or until golden brown. Remove from
oven and remove from pans.
Yields 16 to 24 rolls (depending on size).
Types Of
Rolls:
CLOVERLEAF ROLLS - Form dough into one-inch balls. Place three balls into each
greased muffin cup. Brush with melted butter.
CRESCENT-SHAPED ROLLS - Roll dough into a twelve-inch circle, about
one-fourth-inch thick. Spread with melted butter. Cut into sixteen
wedges. Roll up, beginning at rounded edge. Place rolls, with point
underneath, onto greased baking sheet, curving slightly. Brush with butter.
PARKER HOUSE ROLLS -
Roll dough into an oblong shape, about one-fourth inch
thick. Cut into three-inch circles and brush with melted butter. Make a crease across each circle; fold so top half overlaps slightly. Press edges
together. Place close together onto greased baking pan. Brush with butter.
ROUND ROLLS - After resting,
shape the dough into 24 tight balls between the palm of your hands. NOTE:
To make uniform rolls, weigh the dough into 2 ounces each. As you shape the
rolls, stretch the top of the dough ball while simultaneously sealing the
bottom. This stretching helps the dough hold up to the expansion that occurs
in the oven, and the sealing prevents the roll from opening up while baking.
As you make each roll, transfer the roll to a non-sticking baking sheet
(sealed side down).
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