Thursday, April 09, 2009

Refrigerator Rolls

1 cup hot water 1 T. yeast dissolved in 2 T. warm water with 2 t. sugar
1 t. salt 1 beaten egg
1 ½ T. shortening 3 to 4 cups flour
¼ cup sugar
1. Combine hot water, salt, sugar, and shortening in a bowl. Cool to luke warm.
2. Prepare yeast, water and sugar and set aside.
3. Add yeast, softened in warm water.
4. Add the egg and half of the flour and beat well.
5. Stir in more flour---enough to make stiff (not hard) dough
6. Knead in the bowl 8 to 10 times.
7. Put dough in oiled container, identify with name, and refrigerate.
8. Take the dough from refrigerator 2 to 3 hours prior to forming into rolls.
9. Shape dough into desired variation.
10. All variations need to rise in a warm place 30 to 45 minutes or until double in size.
11. Bake at 350 or 375 degrees around 15 minutes or until desired browning.
These are some of the yummier things you can do with the above recipe.

Roll dough to ½ inch thick, rectangle shape, on floured surface. Cut into ½ inch lengths, twist into rope shape. Place close together on greased cookie sheet. Brush with butter then sprinkle with grated parmesan cheese. Bake.
Roll pieces of dough into ropes about ½ inch in diameter and 18 inches long. Form into pretzel shapes. Place on prepared baking sheets. Brush tops of pretzels with beaten egg and sprinkle with coarse salt. Bake.
Orange Bow Knots
Roll dough into a rectangle about ½ inch thick. Cut into 5 inch strips. Roll each strip lightly and tie in loose knot. Place on oiled cookie sheet and tuck ends under if needed. When hot out of the oven glaze with orange icing. 1 T. orange zest, 1 T. orange juice, ½ cup powdered sugar. Mix and apply with pastry brush.