Easy Refrigerator Rolls

* Exported from MasterCook *

EASY REFRIGERATOR ROLLS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/4 c Flour, all-purpose
1/2 c Sugar
2 ts Salt
2 tb Yeast, dry (each
-pk is about 1 T)
1/2 c Milk
1 1/2 c Water
1/4 c Butter
1 Egg
Vegetable shortening
-or more butter

Combine 2 cups of flour, sugar, salt and undissolved
yeast.

Heat milk, water and butter until liquids are very
warm (120-130 degrees F.). Add to dry ingredients.
Beat 2 minutes at medium speed (I've never used an
electric mixer, by the way. Just stir until things are
evenly combined and not terribly lumpy.) Add egg and
about 1 cup flour. Beat at high speed 2 minutes. Add
enough additional flour to make a soft dough. This is
where the arm muscles get their exercise!

Grease top of dough (with butter or vegetable
shortening). Cover the bowl and refrigerate it
overnight.

Divide the dough into 24 equal pieces. Shape them
into balls and place each in a greased muffin cup.
Cover; let rise in a warm place (75-100 degrees F.)
until doubled. This will take between 1 and 1 1/2
hours. Towards the end of the rising period, preheat
the oven to 400 degrees F. Bake at 400 degrees F. for
12 to 15 minutes. Store the rolls tightly covered,
that is, if there are any left.

NOTES:

* An utterly reliable recipe for yeast rolls -- I
believe this recipe started its life on the back of a
Fleischman's Yeast package, but it has been memorized
and modified for about ten years now. It is the most
reliable yeast recipe I've ever seen: it's never
failed on me, and it always does an amazing amount of
rising (my family calls them mushroom rolls).

* This is the first really good yeast bread recipe I
discovered when I started making bread in the sixth
grade. Done carefully, it can approach a delicate,
cake-like texture. It doesn't have to be shaped into
rolls, of course -- try it in a regular bread pan, or
in fancy shapes.

* I use Fleischman's dry yeast. I suppose cake yeast
can be used, but it always seemed like a nuisance to
me.

: Difficulty: easy.
: Time: 1 hour of work spread over 2 days.
: Precision: measure the ingredients.

: Jean Marie Diaz (aka AMBAR)
: Massachusetts Institute of Technology
: Cambridge, MA

: I choose this place to call my own;
: The only grace I've ever known.
: I never tire of legends grown;
: We dream too much, and time has flown....

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