Refrigerator & Standard Dinner Rolls
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Ingredients:
- Bread Dinner Rolls:
- Refrigerator Dinner Rolls:
- * 1 - 1/2 cups scalded milk
- * 2 packages active dry yeast
- * 1/3 cup sugar
- * 2 teaspoons salt
- * 2 eggs well-beaten
- * 5 cups of all-purpose flour
- * 1/3 cup melted butter
- Instructions:
- Scald milk and cool to lukewarm.
- Sprinkle yeast in 1/2 cup of the lukewarm milk and 2 teaspoons of the measured sugar;
- let stand for 10 minutes and stir.
- Add remaining milk
- sugar
- salt
- eggs and 3 cups of all-purpose flour.
- Beat vigoursly until well blended.
- Add melted butter and beat well.
- Stir in remaining flour
- using just enough to make a soft dough.
- Turn out on lightly floured board and knead until smooth and elastic.
- Quickly shape into a ball.
- Place in a greased bowl and turn to grease top of dough.
- Cover and place dough in the refrigerator until ready to use.
- Remove the required amount from the refrigerator as needed.
- Let stand until dough warms to room temperature (about 3 to 4 hours)
- Then shape into rolls.
- Place in greased muffin tins ( or close together on a greased cookie sheet ).
- Cover and let rise in a warm place ( 80 to 85 ° F.) until double in bulk - about 1-1/2 to 2 hours.
- * Note * - Dough will keep up to 1 week in the refrigerator.
- Cover with waxed paper and a damp cloth.
- Makes about : 3 dozen - medium-size rolls
- Bake: 400°
- Cook Time: 10 to 12 minutes
Instructions:
Standard Dinner Rolls:
* 2 packages active dry yeast
* 1 cup of lukewarm water
* 2 teaspoons sugar
* 2 cups milk
* 1 tablespoon salt
* 1/4 cup sugar
* 1/3 cup shortening
* 8 cups all-purpose flour
* melted butter or margarine
Instructions:
In a small bowl sprinkle yeast in lukewarm water with 2 teaspoons of sugar; let stand for 10 minutes and then stir.
Scald milk and combine with salt, 1/4 cup sugar and shortening; stir until shortening is dissolved. Cool to lukewarm; add softened yeast.
Add half of the all-purpose flour and beat with wooden spoon or mixer until smooth. Stir in remaining flour using just enough to make a soft dough and prevent sticking to hands or bowl. Use more flour if necessary.
Turn out on lightly floured board; cover with clean towel and the dough rest for 10 minutes. Knead until smooth and elastic. Shape into a smooth ball and place in a greased bowl ; turn dough over to grease surface.
Cover and let rise in a warm place (80 to 85°F.) Until double in bulk - about 1 - 1/2 hours.
Punch down and divide into equal portions. Shape as desired and place on a greased pan; brush tops with melted butter.
Cover and let rise in a warm place until double in bulk - about 1 hour.
Makes about : 4 dozen rolls
Bake: 375°
Cook Time: 15 to 20 minutes