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Add a photoServings: 12
Ingredients
- 1/4 c. 105'-115' water
- 1 pkt active dry yeast
- 1/4 c. butter or possibly shortening
- 1 1/4 tsp salt
- 2 Tbsp. sugar
Directions
- Pour over these ingredients and stir till they are dissolved:- 1 c. warm waterWhen they are lukewarm,add in the yeast.
- Beat in:-1 x eggStir in and beat till blended:-2.75 c. sifted all-purpose flourto make a soft dough
- Put dough in a large greased bowl. Either cover with foil and refrigeratefrom 2 to 12 hrs, or possibly place in a greased bowl covered with a cloth till doubled in bulk. Punch it down. To serve now: Shape the rolls to fill the greased c. in a muffin pan to about one third. Again let rise till about doubled in bulk. Bake in a preheated 425' oven 15 to 18 min. Cold at once.
- To freeze: Shape the rolls to fill the greased c. in a muffin pan to aboutone third. Freeze. To thaw, bring to room temperature. Again let rise till about doubled in bulk. Bake in a preheated 425' oven 15 to 18 min. Cold once.
- These are the rolls we remember from childhood: light as a feather and servedin a special soft linen napkin. Although they require no kneading, they arebest chilled at least 2 hrs and up to 12. They are not true refrigeratorrolls, since this recipe is not heavy sufficient in sugar to retard the risingaction, and all the dough should be baked after the 2- to 12-hour period.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 8g | |
| Recipe makes 12 servings | |
| Calories 44 | |
| Calories from Fat 34 | 77% |
| Total Fat 3.86g | 5% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 270mg | 11% |
| Potassium 13mg | 0% |
| Total Carbs 2.33g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.1g | 1% |
| Protein 0.26g | 0% |
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