Sunday, September 7, 2008

Lazy Linda's Refrigerator Rolls

*** This recipe came from my mom. When I was growing up she would prepare this dough almost every Saturday night or Sunday morning, put it in the fridge and we'd bake yeast rolls for lunch after church. YUM!!!

5-6 cups flour, all-purpose
2 pkgs. dry yeast
1 3/4 cup milk, very hot
1/2 cup soft margarine
1/2 cup sugar
1 1/2 tsp. salt
2 eggs

In a large glass bowl, heat milk 2 minutes in microwave; remove and add margarine, stirring to dissolve. Add sugar, salt, and yeast stirring together. Combine 2 cups flour; stir 2 minutes with mixer at medium speed. Add 1 egg and 1 cup of flour, beat at high speed for 1 minute. Add remaining egg and 1 cup flour stirring well. Add more flour to make a soft dough. Knead 5-10 minutes. Cover with towel; let rest 20 minutes. Punch down. Shape into 2 dozen rolls. Cover pan. Refrigerate 2-24 hours.

Let stand at room temp 10 minutes before baking at 375 for 20-25 minutes. OR Put in oven at 200 for about 10 minutes to allow rising, then increase heat to 375 baking approximately 15 minutes. Brush tops with butter or margarine.

(Mixer with dough hooks maybe used instead of kneading.)

Can substitute 2 cups whole wheat flour in place of all purpose flour.

*** My Notes: I'm not sure what the purpose of gradually adding the eggs is. I'll add them all at once to the wet ingredients and then start adding flour. Also, I'm sure she never kneaded the dough 5-10 minutes. The rolls usually rise some while in the refrigerator. We usually had 2 9 x 13 pans full of rolls.

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