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Refrigerator Rolls

Yield 4 dozen


  • 2 packages dry yeast
  • 1/2 cup plus 1 teaspoon sugar, divided
  • 1 cup lukewarm water (105° to 115°)
  • 1/2 cup shortening
  • 1 teaspoon salt
  • 1 cup boiling water
  • 2 eggs, beaten
  • 6 cups all-purpose flour
  • Melted butter or margarine

How to Make It

  1. Dissolve yeast and 1 teaspoon sugar in lukewarm water in a small bowl; set aside.

  2. Combine shortening, remaining sugar, salt, and boiling water, stirring until shortening melts. Cool to 105° to 115°. Add yeast mixture and eggs; mix well. Gradually stir in flour to make a soft dough.

  3. Place dough in a well-greased bowl, turning to grease top. Cover and refrigerate overnight.

  4. Punch dough down, and divide into 4 equal portions. Roll each portion into a circle 12 inches in diameter and 1/4-inchthick on a lightly floured surface; cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end.

  5. Place rolls on greased baking sheets, point side down; curve into crescent shapes. Brush with melted butter. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Bake at 400° for 12 minutes or until lightly browned. Serve hot.

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