Refrigerator Rolls/ Refrigerator Cinnamon Rolls
Ingredients
8
servings
- 1 cup milk
- 1 (2 oz) cake compressed yeast
- 1/4 to 1/2 cup sugar
- 1 cup lukewarm water
- 1 egg
- 3 1/2 cups sifted flour
- 3 tbsp melted butter, margarine, or shortening
- 1 tsp salt
- Cinnamon Rolls
- 2 tbsp melted butter or margarine
- 1/4 cup sugar
- 2 tsp cinnamon
- 1/4 cup currants or raisins (optional)
Step-by-Step Instructions
- Refrigerator Rolls – Plain: Scald milk over hot water in top of a double boiler or over very low heat. Cool to lukewarm.
- Add the crumbled yeast, sugar, water and egg to milk. Beat with a beater until beated (Whew!). Combine well.
- Add the flour, shortening and salt to the yeast mixture. Stir until blended.
- Place dough in a greased bowl, cover and store in refrigerator for a couple of hours or overnight.
- To bake, remove dough from fridge and shape into rolls. Let rise until double in size.
- Bake rolls at 425 degrees for 15 to 20 minutes.
- Cinnamon Rolls
- Use half of the recipe of refrigerator rolls above. Instead of shaping into rolls, roll dough on lightly floured board into an oblong 1/4 inch thick. Brush with butter and sprinkle with sugar, cinnamon and raisins.
- Roll like jelly rolls and cut in 1 inch slices.
- Place cut side down in greased muffin pans; let double in size.
- Bake at 375 degrees for 25 minutes.
