Refrigerator Yeast Rolls

Last week was one of the BUSIEST weeks of grad school so far. I had 3 homework assignments to do, an exam to take, and a paper to write. I managed to get it all done, BUT unfortunately I wasn’t able to cook for the family like I normally do. And the saddest part…I wasn’t able to blog!!!

A couple of weeks ago, my mom gave me this recipe for Refrigerator Rolls. She received this recipe in home economics class in high school...that would be about 30-something years ago. You can tell from the picture that the recipe has been used!  She said she used to make these rolls all the time. I decided to try them, and I really enjoyed them. She recommended rolling the dough into small balls and using a muffin tin to bake them in. I put three balls in each one, which made for some nice looking rolls! These rolls are pretty dense, not light and fluffy as I was expecting them to be, but the flavor is great!

Refrigerator Rolls

½ cup boiling water

½ cup shortening

½ cup sugar

¾ teaspoon salt

1 egg, beaten

1 package dry yeast

½ cup lukewarm water

3 cups all-purpose flour

1. Combine boiling water, shortening, sugar, and salt. Blend well and cool. (I combine in same pot that I boil the water).

2. Add egg.

3. In large bowl, sprinkle yeast into lukewarm water and stir until dissolved.

4. Add egg mixture.

5. Blend in flour. Cover and refrigerate for 4 hours.

6. Shape into rolls or small balls as described above. Place on greased pan (or muffin pan) and let rise for about 3 hours in a warm location.

7. Bake at 425 degrees for 10-12 minutes. (The directions say to bake for 12-15 minutes, but I found that this was too long).