Refrigerator Rolls
Dissolve 1 TBS. yeast in ¼ c. warm
water, set aside.
Mix:
3 well-beaten eggs
½ c. sugar
½ c. vegetable oil
1 tsp. salt
1 c. warm water
Add yeast, mix well with wooden spoon.
Stir in about 4 ½ c. flour, making a soft, sticky dough. Cover and
let rise until double. Punch down dough and place covered in
refrigerator overnight. Punch down, roll out, butter, form into
crescent rolls (or whatever shape you prefer). Let rise 1 hour on
greased cookie sheets. Bake at 400* for 10-15 minutes.
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