Ingredients
- 2 packages active dry yeast
- 1 large egg, beaten with fork
- 3/4 teaspoon salt
- 1/2 cup plus 1 tablespoon granulated sugar
- 1/2 cup warm water, not too hot
- 1/2 cup shortening (Crisco or lard)
- 2 cups warm water, not hot
- 6 cups plain all-purpose flour (martha white or white lily bread flour)
- 2 sticks margarine or butter (for dipping & brushing
How To Make Mother’s Refrigerator Rolls
STEP 1
Mix yeast in the 1/2 cup warm water, and set aside.
STEP 2
Beat egg with a fork, and set aside.
STEP 3
Mix shortening, salt, and sugar in a large bowl.
STEP 4
Add egg, yeast mixture, and 2 cups water.
STEP 5
Mix in 6 cups of flour.
STEP 6
Scrape the sides of the bowl to make sure everything is incorporated.
STEP 7
Pour into a (large) oil-greased bowl and grease the top of the dough. Cover TIGHTLY with Saran Wrap. Put in the refrigerator at least overnight. The dough will keep up to a week. You can take out the amount you need and make out rolls or make them all at once.
STEP 8
Knead on floured board.
STEP 9
Cut out with a floured cutter. Dip in melted margarine before placing in pan. Cover with cloth or waxed paper and let them rise until double.
STEP 10
Bake in a 375-degree oven until golden brown, about 15 to 20 minutes.
STEP 11
While still hot, brush with melted margarine using a pastry brush. The less you handle the dough, the lighter the rolls. Don’t use an abundance of flour on the board when you cut them out.