Refrigerator Rolls

Ingredients

• 2/3 cup sugar
• 1 tsp. salt
• 2/3 cup butter or margarine (soft)
• 1 1/2 cups milk, scalded
• 2 eggs
• 1 cup mashed potatoes (can use instant potatoes)
• 1 package yeast in 1/4 cup warm water
• 7 cups flour

Method

1. 1

   Mix first 4 ingredients.

2. 2

   Cool slightly before adding eggs, mashed potatoes.

3. 3

   Then add yeast.

4. 4

   Add flour, a cup at a time, mixing with a spoon as long as possible.

5. 5

   Then knead about 5 minutes.

6. 6

   Chill in the refrigerator at least 2 hours or overnight.

7. 7

   Make into rolls, sugar cake, Swedish ring, or any other sweet bread.

8. 8

   Let rise until double in bulk.

9. 9

   Bake rolls at 400 degrees and sweet breads at 375 degrees.

10. 10

    The dough will keep 2 or 3 days in the refrigerator.

Nutrition per serving

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 2. The excerpt below is the record exactly as published.

REFRIGERATOR ROLLS 2/3 cup sugar f 1 72etsp. salt 2/3 cup butter or margarine (soft) 1 1/2 cups milk, scalded ec eggs 1 cup mashed potatoes (can use instant potatoes ) 1 package yeast in 1/4 cup warm water (according: to conventional method on package ) 7 cups flour Mix first 4 ingredients. Cool slightly before adding eggs, mashed potatoes. Then add yeast. Add flour, a cup at a time, mixing with a spoon as long as possible. 15 BREADS Then knead about 5 minutes. Chill in the refrigerator at least 2 hours or over- night. Make into rolls, sugar cake, Swedish ring, or any other sweet bread. Let rise until double in bulk.” Bake rolls at 400 degrees and sweet breads at 375 degrees. The dough will keep e or 3 days in tne refrigerator. Mrs. Richard Rierson SUGAR CAKE Follow the refrigerator roll recipe above up to part, "Chill dough 2 hours or overnight", Press dough into any size pan or pans 3/4 inches thick. Let rise for 1 hour. Make dents’ in dough about 1 inch apart with thumb and fore- finger. Then dust with cinnamon. Place a small dot of butter or margarine in each dent. Sprinkle generously with brown sugar. Drizzle 2 or 3 tablespoons cream or half-and-half over the top. Let rise another hour. Bake 375 degree oven until golden brown, about 20 minutes. Mrs. Richard Rierson WHOLE WHEAT BREAD l cup scalded milk <¢ Tosp. soft shortening I Tsp. saiv 1/2 cup warm honey Dissolve 1 package yeast in 1 cup warm water (according to directions on pkg.) 3 cups whole wheat flour 16 BREADS 2 cups white flour Mix first 4 ingredients, then add yeast mixture. Add whole wheat flour mixing with a spoon. Then add white flour and knead 5-0 minutes. Let rise, punch down and place in 2 loaf pans (med. size) or 3 small pans, Let rise until double in bulk and bake in a 350 degree oven about 30-35 minutes, Place brown paper over the pans the last 15 minutes, Mrs. Richard Rierson YEAST BREAD eC UD ema be SI Dsp. sugar 21/2 tsp. salt 6 Tbsp. shortening l package active dry yeast 1 cup warm (not hot) water 6 cups plain flour Melted shortening Scald milk, stir in sugar, salt, and 6 Tbsp. shortening, stir until sugar dis- solves, cool to lukewarm, Sprinkle yeast on water, stir till dissoived. Add milk mixture, Stir in 3 cups of the flour, beat till smooth, Stir in remaining flour, Turn out on a lightly floured board. Knead: Fold dough over toward you, Press down away from you with the heel of your hand. Give dough a quarter turn, Continue until dough is smooth and elastic, and does not stick to the board, Place in a greased bowl, brush top with melted shortening. Cover with a damp cloth, ay | BREADS let rise in warm place, 80 to 85 degrees, until doubled in bulk (about 1 Roun Punch down, turn out on lightly floured board, Divide dough in half. Shape into 2 loaves, place in greased loaf pans, 8 xX 4 X 3 inches, Cover with a damp cloth, let rise in warm place, 80 to 85 degrees, until center of dough is slightly higher than the edge of the pans, about 1 hour, Meanwhile set oven for hot, 400 degrees. Bake 50 minutes to 1 hour, Remove from pans immediately and’ coc] ona rack, Mrs, Arthur Perry QUICK BREAD We CUD S Guru we ienns tipi OL ys 1/2 cup milk e Tbsp. mayonnaise or salad dressing Combine all ingredients and mix just un- til blended; batter should be lumpy. Spoon into greased muffin cups. Bake at 400 degrees F, for 12 to 15 minutes or until lightly browned, Yield: 6 muffins Katie Morgan BEST EVER MUFFINS 1 3/4 cup plain flour, sifted 2 Tbsp. sugar 21/2 tsp. baking powder 3/4 cup milk | 3/4 tsp. salt l well beaten egg 18 BREADS 1/3 cup oil Sift dry ingredients into mixing bowl, make well in center, Combine egg, milk and oil. Add all at once to dry in- gredients, Stir quickly only till dry ingredients are moistened, Fill greased muffin pans or paper bake cups 2/3 full. Bake at 400 degrees about 25 minutes. Makes about 12, Variations: Blueberry - prepare batter using only 1/2 cup milk, To 1 cup berries, add 2 Tbsp. sugar, toss, stir into batter, Raisin-nut - add 1/2 to 3/4 cup seed- less raisins, broken nuts, Stir quickly into batter, Mrs. Arthur Perry CORN BREAD 1 1/2 cups self-rising cornmeal 3/4 cup self-rising flour 2 eggs

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