Sunday, September 28, 2008

Judith's Refridgerator Rolls

  • 1 cup shortening
  • 1 cup boiling water
  • 2 tbls dry yeast (or 2 yeast cakes)
  • ¾ cup sugar
  • 2 tsp salt
  • 1 cup cold water
  • 4 lightly beaten eggs
  • 7 ½ cups sifted flour (or 6 cups un-sifted)

1. Preheat oven to 400 degrees. Combine boiling water and shortening and whip until shortening is melted. Add yeast to mixture when it’s warm (if it’s too hot it will kill yeast). Mix in sugar, salt, cold water and eggs. Add flour. Mix and knead well. Cover with damp cloth and store in refrigerator in airtight bowl (will keep up to 5 days), keep cloth damp.

2. Place dough on floured surface. Roll into circle, cut into pizza shaped slices. Roll like a croissant. Place on greased baking sheet. Cover with dish towel, let rolls raise at room temperature until doubled in size (about 2 hours). Bake for 10-15 minutes.

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