Name: Easy Refrigerator Rolls
Ingredients: 6 1/4 c Flour, all-purpose; 1/2 c Sugar; 2 ts Salt; 2 tb Yeast, dry (each pk is about 1 T); 1/2 c Milk; 1 1/2 c Water; 1/4 c Butter; 1 Egg; Vegetable shortening or more butter

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables		Breads, Usenet	2	Dozen

INGREDIENTS

6 1/4	c	Flour, all-purpose
1/2	c	Sugar
2	ts	Salt
2	tb	Yeast, dry (each pk is about 1 T)
1/2	c	Milk
1 1/2	c	Water
1/4	c	Butter
1		Egg
		Vegetable shortening or more butter

INSTRUCTIONS

Combine 2 cups of flour, sugar, salt and undissolved yeast.
Heat milk, water and butter until liquids are very warm (120-130 degrees
F.). Add to dry ingredients. Beat 2 minutes at medium speed (I've never
used an electric mixer, by the way. Just stir until things are evenly
combined and not terribly lumpy.) Add egg and about 1 cup flour. Beat at
high speed 2 minutes. Add enough additional flour to make a soft dough.
This is where the arm muscles get their exercise!
Grease top of dough (with butter or vegetable shortening). Cover the bowl
and refrigerate it overnight.
Divide the dough into 24 equal pieces.  Shape them into balls and place
each in a greased muffin cup. Cover; let rise in a warm place (75-100
degrees F.) until doubled. This will take between 1 and 1 1/2 hours.
Towards the end of the rising period, preheat the oven to 400 degrees F.
Bake at 400 degrees F. for 12 to 15 minutes. Store the rolls tightly
covered, that is, if there are any left.
  NOTES:
*  An utterly reliable recipe for yeast rolls -- I believe this recipe
started its life on the back of a Fleischman's Yeast package, but it has
been memorized and modified for about ten years now. It is the most
reliable yeast recipe I've ever seen: it's never failed on me, and it
always does an amazing amount of rising (my family calls them mushroom
rolls).
*  This is the first really good yeast bread recipe I discovered when I
started making bread in the sixth grade. Done carefully, it can approach a
delicate, cake-like texture. It doesn't have to be shaped into rolls, of
course -- try it in a regular bread pan, or in fancy shapes.
*  I use Fleischman's dry yeast.  I suppose cake yeast can be used, but it
always seemed like a nuisance to me.
: Difficulty:  easy.
: Time:  1 hour of work spread over 2 days.
: Precision:  measure the ingredients.
: Jean Marie Diaz (aka AMBAR)
: Massachusetts Institute of Technology
: Cambridge, MA
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: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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