No-Knead Refrigeration Rolls

Dorothy Byrnside, FMS

  • 2 package active yeast
  • 2 cup warm water
  • 6 1/2 to 7 cup sifted flour (plain)
  • 1/4 cup soft shortening
  • 1/2 cup sugar
  • 2 tsp salt
  • 1 egg

In mixing bowl, dissolve yeast in water. Add sugar, salt and about half the flour. Beat 2 minutes. Add egg and shortening. Gradually beat in remaining flour until smooth. Cover with damp cloth; place in icebox. Punch down occasionally as dough rises. About 2 hours before baking, cut off amount needed and return to icebox.

Shape into rolls and place on greased baking sheet.

Cover. Let rise 1 1/2 to 2 hours.

Heat oven to 400°. Makes 4 dozen rolls.





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