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REFRIGERATOR ROLLS This versatile dough can be used to make hamburger or hot dog rolls and dinner rolls. At Tiny Tots, we use it for individual pizzas. 2 pkg. active dry yeast 1/2 c. lukewarm water 3/4 c. butter 1 c. boiling water 1 c. cold water 3/4 c. sugar 2 tsp. salt 2 eggs, lightly beaten 7 to 8 c. flour Dissolve yeast in the warm water for 5 minutes; set aside. Combine butter with the boiling water and stir until butter is melted. Cool and place in a very large bowl. Add the cold water, sugar, salt, eggs and yeast. Mix well. Add enough flour (between 7 to 8 cups) to make a soft dough that when beaten does not stick to the sides of the bowl. Cover and refrigerate immediately for at least 6 hours or preferably overnight (dough may be kept in the refrigerator for 7 to 10 days). When ready to use, remove any amount needed and place on a floured board. Roll out about 1 inch thick; cut or shape into any size desired. Place rolls on an ungreased cookie sheet and let rise for 1 to 2 hours. Bake in a preheated 375 degrees oven for 12 to 15 minutes, depending on size of rolls. *BLKLIN This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |