Makes Eighteen 2-inch Rolls
Combine and let stand 3 to 5 minutes:
1/4 cup 105′-115′ water 1 package active dry yeast Place in a separate bowl: 1/4 cup butter or shortening 1 1/4 teaspoons salt 2 tablespoons sugar
Pour over these ingredients and stir until they are dissolved: 1 cup hot water
When they are lukewarm, add the yeast.
Beat in: 1 egg
Stir in and beat until blended:
About 2 3/4 cups sifted all-purpose flour, to make a soft dough Put dough in a large greased bowl. Either cover with foil and chill from 2 to 12 hours, or place in a greased bowl covered with a cloth until doubled in bulk. Punch it down. To serve now: Shape the rolls to fill the greased cups in a muffin pan to about one third. Again let rise until about doubled in bulk. Bake in a preheated 425′ oven 15 to 18 minutes. Cool at once. To freeze:
Shape the rolls to fill the greased cups in a muffin pan to about one third. Freeze. To thaw, bring to room temperature. Again let rise until about doubled in bulk. Bake in a preheated 425′ oven 15 to 18 minutes. Cool once.
Note: Although they require no kneading, they are best chilled at least 2 hours and up to 12. They are not true refrigerator rolls, since this recipe is not heavy enough in sugar to retard the rising action, and all the dough should be baked after the 2- to 12-hour period.