Arlene’s Refrigerator Rolls

Ingredients

• 2 packages yeast
• 1 cup lukewarm water
• 1 teaspoon sugar
• 1 pint milk (1/2 milk and 1/2 water), scalded and cooled
• 1 tablespoon salt
• 3/4 cup sugar
• 2 eggs, beaten
• 2/3 cup shortening, melted
• 9 1/2 to 10 cups flour

Steps

1. Add the 1 teaspoon sugar to the lukewarm water and stir in the yeast. Let stand 4 minutes.
2. Dissolve the salt and 3/4 cup sugar in the milk and cool to lukewarm. Add the yeast mixture and some of the flour, and beat smooth.
3. Add the beaten eggs and melted shortening and mix well.
4. Add the rest of the flour 1 cup at a time. Mix and knead 8 to 10 minutes; the dough should be smooth and elastic.
5. Place in a large greased bowl. It keeps in the fridge up to 4 days.
6. Shape into rolls and let rise twice, then bake at 350°F for 10 minutes.

Notes

From Arlene, by way of Rosie Lee’s recipe box.

Photo: stock photo found online.

A second, much older card for these rolls turned up later in Rosie Lee’s box, stained and signed “Rosa Lee” in the corner (the last two images below). It has the same ingredients, with the directions written beside them: stir the yeast, lukewarm water and 1 teaspoon sugar together and let stand 4 minutes; dissolve the salt and 3/4 cup sugar in the hot scalded liquid and cool to lukewarm; combine with the yeast and add 5 cups flour, beating smooth 1 to 2 minutes; beat in the eggs, then the melted shortening, 1 to 2 minutes. The back says to add the rest of the flour (9 1/2 to 10 cups in all, sifted all-purpose) a cup at a time and knead 8 to 10 minutes into a smooth, elastic dough, using more flour if needed but keeping it softer than bread dough. Keep it in the refrigerator in a large greased, covered container, working it down once or twice; it keeps well for 4 days. About 2 hours before the meal, take the dough out and shape it into rolls or doughnuts (add 1 teaspoon nutmeg when mixing if it’s for doughnuts). The first number of the total flour amount is blurred on that card; it reads like 9 1/2.

Rosie Lee’s original recipe cards

Tap the card to see it full size.