Never Fail Refrigerator Rolls

Ingredients

• Measure 6 cups sifted flour
• 2 cups milk
• 1/2 cup sugar
• 1/2 cup shortening
• Add two pkg0 dry yeast
• 1 tsp0 salt

Method

1. 1

   Combine flour and scald milk (do not boil).

2. 2

   Cool to lukewarm.

3. 3

   Add yeast and let stand for 5-10 minutes.

4. 4

   Add salt and gradually beat in flour.

5. 5

   Knead until smooth.

6. 6

   Place dough in a greased bowl, cover, and let rise until double in size.

7. 7

   Punch down and cut off amount to be used.

8. 8

   Shape into rolls.

9. 9

   For Parkerhouse rolls, roll dough into a sheet 1/2 inch thick, dip rounds into melted shortening or butter, crease with a knife, fold over, and press edges together.

10. 10

    Place on ungreased baking sheet and let rise until double in bulk.

11. 11

    Bake at 400° for 15-20 minutes.

Nutrition per serving

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 28. The excerpt below is the record exactly as published.

1/2 cup sugar 1/2 cup chopped nuts 1 cup mashed bananas 1/4 cup melted shortening 2 Tbspo milk 1 egg, slightly beaten Combine pancake mix, sugar and chopped nuts--Add mashed bananas, shortening, milk, and egg — Beat until smooth — Turn into 9x5x3 in. baking pan, well greased on bottom only--Bake in 350° oven, 45-50 minutes — Cool thoroughly before slicing. * 90 GOBBLER Irene Netties Sift together: I cup flour, 1 cup sugar, 3 tsp0 baking powder, 1/2 tspQ salto Mix with 1 cup milko Melt 1 stick oleo in pan you will bake cobbler in (about 8 x 12) -“-Add melted butter to above mixture-- Mixture will be thin- -Pour into pan--Pour sweetened fruit over batter--Large can of peaches or berries, cherries, apples or any fruit may be used0 If fruit is not sweetened, be sure and add sugar to fruit--Also , if fruit is dry packed, add liquid to it--Juicier the. fruit is, the better“-Bake in 350° oven until light brown* BLUEBERRY MUFFINS Pat Sirrine 2 cups flour 2 1/2 tsp0 baking powder 1/4 cup sugar 1/2 tsp0 salt 1 egg well beaten 3/ 4 cup milk 1/4 cup melted butter or margarine 1 cup fresh or frozen blueberries Sift dry ingredients twice- -Add. egg and milk, stir but do not beat--Add melted shortening and fold berries in lightly-”Bake in greased muffin tins or papers at 400° for 25-30 minutes- “Makes 12-18 muffins* 91 BLUEBERRY PECAN MUFFINS Rosemary E. Helmer Cream together: 2 cups Kelloggs All Bran 1 cup soft shortening 1/2 cup sugar Add: 2 eggs Sift together: 5 tsp0 baking powder 1 tsp0 salt 2 cups flour Add to first mixture alternately with 1 1/2 cups milk — Mix only until combined — Add 1 cup chopped pecans and one #30 3 can well-drained blueberries- -Mix lightly until stirred well through batter — If dough is too stiff, add a little more milk-- Fill muffin cups 2/3 full and bake at 400° for 30 minutes: Yield: 2 dozen muffins . CORN MEAL MUFFINS Marilyn Spears 1 cup flour 1/2 tsp. salt 1 egg 4 tsp0 baking powder 2 Tbspo shortening 1 cup corn meal 1 cup milk 1/2 cup sugar Bake at 400-425° for 10-15 minutes 92 o DELUXE BUTTERMILK HOT CAKES Ruth Swinney 11/2 cups flour 1 tsp0 soda 1 Tbspo sugar 2 eggs 1 Tbsp0 baking powder 1 tsp0 salt 3 Tbsp0 oil 1 1/2 c0 Bordens buttermilk Sift dry ingredients together--Add in order eggs, milk, and oil--Stir and fry, For super deluxe, lighter than air pancakes, simply separate your eggs and beat the whites until stiff-- Fold in j ib t before you start frying . Yields 8 med, REFRIGERATOR ROLLS (Good as cinnamon rolls) 1 cup shortening 3/4 cup sugar 2 tsp0 salt 1 cup boiling water 1 cup cold water 2 pkg, yeast 1 cup lukewarm water-- 4 eggs 7 1/2 cups flour Cream shortening and sugar; add salt , boiling water, softened yeast, and warm water- -Add to above-- Beat eggs and add to above — Add cold water and flour and beat until smooth--Chill thoroughly before rolling and let raise 2 hrs , after put in pan. Makes four dozen. 93 CINNAMON CIRCLES Colleen Xsfeld 3 dry yeast 1/2 cup warm water Flour to make batter--Let rise-- Cream as for cake 1 stick margarine, 11/2 cups sugar, 5 eggs, 2 tsp0 salt0 Beat into sponge--Add more flour to make very soft dough— Raise twice-- Divide into three pieces-^Press out on pastry canvas and spread very generously with melted margarine- -Sprinkle approx c 1/2 lb0 brown sugar on each circle--Roll up, pinch edge closed--Do not cut-- Place whole on sheet in circle and close-- Slit at intervals--Bake at 375 for 20 min0 NUT BROWN BREAD Ruth S9 Voorhies 2 cups whole wheat flour 1 cup white flour with 1 tsp. baking powder 1/2 cup molasses with 1 tsp0 soda dissolves 2 cups milk 1 cup nutmeats 1/2 cup sugar 1 tsp0 salt Mix all together' — = Bake in moderate oven for one hour--Raisins or dates may be used with or in place of nuts. 94 GARLIC CASSEROLE BREAD Karen Harris 1 cup milk 3 Tbsp. sugar 2 tsp. salt 2 Tbsp. butter 2 pkg0 yeast 1/2 tsp, garlic powder 4 1/2 cup, sifted flour 1 cup warm water Scald milk (not necessary if using powdered milk) --Stir in sugar, salt and butter- -Cool to lukewarm- -Measure warm water into large bowl-- Sprinkle or crumble in yeast--Stir until dissolved --Stir in lukewarm milk mixture-- Add garlic powder and flour--Stir to blend, then beat until well blended (about two minutes) -- Cover--Let rise in warm place, free from draft, about 40 minutes or until more than doubled in bulk--Stir down-- Beat vigorously about 1/2 minute--Turn into greased 1 1/2 qt, casserole or 9” tube pan--Bake immediately at 37 5° for one hour-- Serve warm or cold with melted butter to b e brushed on, if desired-- (Makes 1 large loaf- -Very good company bread for a change from rolls.) REFRIGERATOR ROLLS Nedra Hynek 1 cup real butter 1 cup boiling water 3/4 cup sugar Cream butter--Add sugar, water, and let cool to tepid — Dissolve two yeast cakes in 1 cup cold water — Add yeast to water mixture- -Add 2 well beaten eggs, 1 tsp. salt and 6 unsifted cups flour--Mix well and put in the refrigera- tor--Bake at 350 or 400° ° 95 NEVER FAIL REFRIGERATOR ROLLS Pat Sirrine Measure 6 cups sifted flour-- Combine in pan and scald--do not boil-- 2 cups milk, 1/2 cup i sugar, 1/2 cup shortening— Cool to lukewarm-- Add two pkg0 dry yeast”-Let stand 5-10 minutes — Add 1 tsp0 salt

Cook this with the app: pantry check, scaling, and the assistant.