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Refrigerator Rolls #1

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1/2 cup milk or water, scalded
1 1/2 teaspoons salt
1/3 cup shortening
1/4 cup sugar
1/2 cup lukewarm water
1 package yeast, compressed or dry granular
1 egg, beaten
3 1/4 cups sifted flour, (about)


Add salt, shortening and sugar to scalded milk or hot water. Cool to lukewarm. Soften yeast in 1/2 cup lukewarm water for at least 5 minutes. Add 2 cups flour to milk mixture and beat to a smooth batter. Add yeast and blend. Add remaining flour gradually, mixing well. Beat dough well. (Mixture is too soft to knead.) Place in a lightly greased bowl, brush the top with a little melted, cooled shortening, cover and store in the refrigerator until ready to use. Dough will keep about 4 days but is best first 2 days after mixing. When ready to bake, cut off dough and shape into rolls, as desired. Let rise until double in bulk, brush with melted fat and bake in a 425 degree F. oven for 10 to 15 minutes, depending on the size.

Makes 18 medium size rolls

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