Refrigerator Rolls (Basic Dough)
Begin by gathering around your ingredients. When I made this recipe, I halved it for Bierocks, so you’ll need twice as much as what you see below if you are making the recipe in full.
Begin by dissolving a small amount of sugar in the water, and then the yeast.
While that’s softening, scald the milk. Scald means to heat the milk just before it begins to boil. You’ll see tiny little bubbles begin to form around the edge of the pan once the milk has been sufficiently heated. After it’s cooled a little while, mix together the yeast, milk, shortening, sugar, salt, and eggs.
Then, it’s time to start mixing in the flour. Mix in a little at a time until you reach the right consistency. Too much flour will result in a tough dough.
Once the dough is ready, knead it awhile until it’s soft and smooth. Then, it’s either ready for the refrigerator, or ready to shape, rise, and bake!
A recipe from my great-grandmother
2 1/4 oz packages dry yeast (about 4 1/2 teaspoons)
1 teaspoon sugar
1 cup warm water
2 cups milk
2/3 cup shortening, melted
3/4 cup sugar
4 teaspoons salt
2 eggs, beaten
10 to 11 cups all-purpose flour
Dissolve 1 teaspoon sugar into water. Sprinkle in yeast and let sit for about 10 minutes. Scald milk and let cool to lukewarm. Add milk to yeast with shortening, 3/4 cup sugar, and salt; mix well. Add eggs and enough flour to make a soft dough. Let stand 10 minutes. Knead on a lightly floured surface until dough is smooth and elastic. Place in a greased bowl and turn to coat. Cover and store in refrigerator until ready to use.
Shape rolls about 2 hours before baking time. Let rise until doubled. Bake in a preheated 400 degree F oven for about 15 to 20 minutes. Do not keep dough in refrigerator over 3 to 4 days.