Refrigerator Rolls
Soft make-ahead refrigerator rolls made from a vintage yeast dough that chills before shaping, rising and baking.
Course: Side Dish
Cuisine: American
Keyword: community cookbook recipe, rolls, vintage bread
- 2 rounding tsp. butter
- 1½ tsp. salt
- ½ c. sugar
- 1 c. boiling water
- 1 c. cold water
Stir and when lukewarm, add 1 cake Fleischmann's yeast, dissolved in ½ cup warm water.
Beat 2 eggs and add to above.
Stir in 7 cups of flour.
Do not knead.
Cover mixture with damp cloth.
Place in refrigerator for 4 hours.
Cut off pieces.
Roll thin.
Cut with cookie cutter, butter, and fold over.
Place on ungreased tins and let rise for 4 hours.
Bake for 15 minutes in hot oven.
Source note: This recipe was my grandmother's, Irene Gilworth. She was a member of HEA from the 1950's to 1970's.
Source fidelity note: Yeast, ½ cup warm water, 2 eggs, and 7 cups flour appear only in the printed method and not in the printed ingredient list. They have not been reconstructed into the ingredient list.