*  Exported from  MasterCook  *
                          EASY REFRIGERATOR ROLLS
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
   Combine 2 cups of flour, sugar, salt and undissolved
   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
   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.
   *  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
   : 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
   :  I choose this place to call my own;
   :  The only grace I've ever known.
   :  I never tire of legends grown;
   :  We dream too much, and time has flown....
   : Copyright (C) 1986 USENET Community Trust
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