Mimis Never Fail Refrigerator Rolls Recipes

Steps:

• Place 1 cup milk with shortening in a saucepan. Stir constantly over medium heat until shortening melts. Do not allow to boil. Remove from heat and let cool slightly. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Pour milk and margarine into a large bowl. Add remaining cup of milk and dissolved yeast. In a separate bowl, sift together sugar, 4 cups flour, baking powder, baking soda and salt. Gradually flour mixture to milk mixture, using a wire whisk or electric mixer. Place uncovered bowl on stove. Allow dough to rise 2 to 2 1/2 hours until doubled in bulk.
• Stir remaining 1 1/2 cups flour into dough and mix well. Turn dough out onto a lightly floured surface and divide in half. Roll out until 1/8 inch thick. Brush with melted margarine and cut with biscuit cutter . Fold each roll in half and dip in melted margarine, place on greased cookie sheets. For immediate use continue to let rolls rise 2 hours or until doubled in bulk. Refrigerate or freeze rolls if you do not plan to use at once.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake in a preheated oven for 15 to 20 minutes until golden brown. When using frozen rolls, remove from freezer at least 4 hours before serving. When using refrigerated rolls, allow 3 hours for rolls to rise.

Steps:

• Soften dry yeast in warn water (110 degrees).
• Add the 1 teaspoon sugar to yeast mixture.
• Add milk, cooled to lukewarm, shortening,3/4 cup sugar, and salt.
• Add eggs and beat well.
• Add flour to make a soft dough.
• (I use my mixer with Dough Hook).
• Let stand 10 minutes.
• Knead on lightly floured surface till smooth and elastic.
• Pleace in greased Bowl, and cover.
• Store in refrigerator.
• Shape rolls about 2 hours before serving.
• Let rise till double in bulk.
• Bake in hot oven 425 degrees 15 to 20 minutes.
• Punch down unused dough and return to refrigerator.
• Makes 4 to 5 dozen medium rolls.
• This dough is great as you can use it in so manny ways, Rolls, Cinnamon Rolls& etc.

Steps:

• Dissolve the yeast and sugar in the lukewarm water; let proof for about 15 minutes.
• Add the lukewarm milk, butter, sugar, and salt; mix well.
• Add 4 cups of the flour and mix well.
• Add the beaten eggs and mix well.
• Add the last of the flour adding only enough to get a soft dough (probably will need most of it).
• Place on floured board and knead for about 3 minutes.
• Place in a greased bowl and rise once--about 1-1 1/2 hours.
• Make rolls and place on a greased pan.
• Rise till rounded in pan--about 1 hour--don't over-rise.
• Bake in a 375-400 degree oven for about 10-15 minutes--if they are getting too brown, cover them with a piece of foil.
• CHEESE FINGERS: Make dough fingers about 2"-3" long; dip one side in melted butter and then in parmesan cheese--bake.

Steps:

• Dissolve yeast in 1/2 cup of warm water and set aside for 15 minutes or so.
• In a large bowl, add hot water and shortening. Let set until shortening melts.
• Add sugar and salt.
• Let cool until tepid.
• Add beaten eggs.
• Add two c.
• flour and mix well.
• Add yeast mixture.
• Stir and continue adding flour until a soft dough is formed
• Turn out on floured board and knead until the dough is pliable.
• Generously oil a large bowl and place dough in it.
• Turn dough in bowl until coated w/ oil.
• Cover w/ lid or heavy plate.
• Refrigerate overnight or for several hours.
• When ready to use, punch dough down.
• Turn out on floured board and halve dough.
• You may make several styles of rolls with this.
• Cloverleaf rolls: Cut dough halve into three equal pieces.
• Cut the three pieces into 24 equal pieces.
• You have 72 pieces of dough.
• Grease 2 muffin tins (makes 24 rolls).
• Work dough into floured balls.
• Place three in each muffin tin.
• Brush with melted butter and let raise until doubled.
• Cook at 350F for 20 minutes or until golden brown and crusty.
• Brush w/ melted butter and serve.
• *These rolls may be made ahead, allowed to raise and frozen in muffin tins.
• Thaw for an hour and bake as usual.
• **These rolls may be cooked half way through, removed from oven, allowed to cool and are then frozen. When ready cook frozen for another 10-15 minutes until cooked through and browned.
• Thus ...A homemade version of"brown and serve".
• ***Dough will keep in fridge for two days.
• Keep punching it down.
• ****Dough makes great cinnamon buns or try Swedish tea ring which is filled w/ fruit of choice and cinnamon.

Steps:

• Combine shortening, eggs and milk.
• Add dry ingredients, mix well.
• Pour into hot waffle iron.
• Makes several waffles.
• Can be stored in refrigerator.