This Refrigerator Rolls recipe came from my Grandmother. It was in the same book my mother put together for me and my siblings last christmas which also included Swedish Meatballs and Moist Lemon Cake. I love homemade bread fresh out of the oven. Nothing is better then that!
What makes this an easy recipe is that the dough can be made and then placed in a greased bowl in the refrigerator for up to 4 days! When you want a few rolls just pull off the dough you need and leave the rest for another day. If you are cooking for one or two people this is a great recipe for you to have fresh rolls all week. The dough can be shaped into Parker house rolls or whatever is your favorite shape. I make mine into Parker House rolls. I roll the dough out then cut in circles with a biscuit cutter, butter the top, fold over and then pinch the ends to seal it shut. Sometimes they do open a bit, but they are pretty that way as well. Just make sure you leave time to let the rolls raise before placing them in the oven to bake.
Just a few tips:
- Only add as much flour as your dough needs. I find the weather and the time of year affects my dough. Add just enough so it is not sticky.
- If you added too much flour and the dough is dry, sprinkle a few drops of water on top of the dough and knead some more.
- Spray the bowl you are adding the dough to and the top of the dough so it is easier to handle the next day or two.
- 1 cup hot water
- 1 teaspoon salt
- 6 Tablespoons shortening
- ¼ cup sugar
- 2¼ teaspoons active dry yeast
- 2 Tablespoons lukewarm water
- 1 egg, well-beaten
- 3½-4 cups flour, sifted
- Combine hot water, salt, shortening and sugar in a large bowl.
- Cool to lukewarm.
- Add yeast softened in lukewarm water.
- Add egg and ½ of the flour. Beat well.
- Stir in more flour - enough to make the dough easy to handle.
- Grease top and cover.
- Store in refrigerator.
- Keeps 4-5 days - cut off dough as needed.
- Can be made into Parkerhouse or cloverleaf rolls.
- Let rise for 1½ hours.
- Bake at 425 for 12-15 minutes.