Refrigerator Rolls
Source only says "from Mary." Dough may be stored in refrigerator up to 3 days before baking.
Ingredients
  • 1 3/4 C Warm Water
  • 2pkgs Active Dry Yeast
  • 1/ C Sugar
  • 1Tbsp Salt
  • 1 Egg, beaten
  • 1/4C butter or margarine - softened
  • 6C Flour
  • 1Tbsp Butter or Margarine
Instructions
  1. Put water in large bowl.
  2. Sprinkle yeast over water to dissolve
  3. Add sugar and salt
  4. Add egg, butter and 3 C of flour
  5. Beat hard for 2 minutes
  6. Slowly add additional flour, beating hard after each addition
  7. Turn onto floured bowl and knead until smooth and elastic
  8. Brush top of dough with melted butter, cover and let rise until double.
  9. Punch down and refrigerate.
  10. Remove 1/3 of dough and on a floured surface, roll to 3/8" thick
  11. Cut with a 2 1/2" biscuit cutter. With dull knife crease center of each round
  12. Brush with melted butter and fold over so that larger portion overlaps. Press folded edge.
  13. Place 1" apart on greased cookie sheet
  14. Cover with towel in warm area free of drafts and allow to rise to double, about 1 hr.
  15. Brush with melted butter
  16. In preheated 400 degree oven, bake for 12 - 15 minutes or until golden brown and serve hot.