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Refrigerator Roll Dough
simmering. Measure sugar and shortening or oil into large mixing bowl. Stir in milk until sugar dissolves and shortening melts. Cool to lukewarm. Stir in 11 '■> cups flour and beat until smooth. Beat in yeast and eggs. Stir in enough more flour to make a soft dough. Turn out onto liehtlv-floured board or pastry cloth and knead until smooth and satiny, 5 to 8 minutes. Shape into ball and place in lightly-greased bowl, turning to grease all sides; cover and refrigerate. To prepare rolls from refrigerator dough, remove dough from refrigerator and punch down. Remove desired portion and let rest 10 minutes. Shape dough into rolls; place in greased baking pans or baking sheets. Lightly brush tops with butter or margarine. Let rise in warm place until doubled, about 30 minutes. Bake in preheated 400° oven 15 to 20 minutes, or until golden brown. Immediately remove from pans or sheets and brush with butter or margarine. Serve warm. (Dough may be refrigerated up to four days.)
TRIPLETT’S MILLING CO.
i
% cup shortening or o
6 cups sifted enrichec
self-rising flour
(about)
Dissolve yeast in water. Heat milk until almost
CULPEPER, VA.
76.3%