Very Easy Refrigerator Rolls

Very Easy Refrigerator Rolls  @mtnhousewife

1 pkg or tbsp. active dry yeast

½ c. lukewarm water

2 eggs, well-beaten

¾ cup sugar

¾ scant cup shortening (may use part butter)

1 1/2 c. milk

4-5 cups plain flour

1  tsp salt

Instructions:

1.      Dissolve yeast in water in small bowl.

2.      Melt Crisco and  butter in small saucepan.

3.      Combine in large bowl:  yeast, milk, melted Crisco and butter, sugar and salt . 

4.      Stir in the flour one cup at a time until it makes a soft batter.

5.      Cover with  a towel and let rise 2 hours.

6.      Punch down, then cover with cellophane and refrigerate.

7.      Refrigerate no more than 3 days for best results. Punch down dough every 30 minutes for the first few hours until it is chilled, then once a day.

8.      When ready to make rolls, take only as much dough as is needed at the time. Cover and return rest to the refrigerator.

Shape rolls: 

1.      Roll out into a rectangle on a piece of wax paper sprinkled with flour.

2.      Cut out with a large biscuit cutter.

3.      Make an indentation down the middle of the roll with your finger Brush with melted butter.   Fold over along the indentation.

4.      Place on a greased baking sheet.

5.      Cover and let rise in warm place until doubled, 1 to 2 hours.

6.      Bake 10 to 20 minutes, depending on size, in preheated 400°F oven.

7.      Remove from pan and set on rack; brush with butter.

For cinnamon rolls: Roll ⅓ the dough to a 9x18-inch rectangle. Brush with 1 TBSP butter, and then add ½ cup light brown sugar mixed with 2 tsp cinnamon. Roll up, starting at wide side. Seal by pinching edges of dough into roll. Stretch roll to 20 inches. Tie off (see below) into 20 slices, and place in buttered 9x13x2-inch pan Cover and let rise until indentation remains after touching. Bake about 30 minutes in preheated 375°F oven. Brush tops of rolls with milk and sprinkle with sugar. To "Tie-Off" dough, take a piece of strong thread or dental floss, about 16 inches long, slip under roll of dough and cross on top to cut slices smoothly and quickly.