| REFRIGERATOR ROLLS | ||||||||
| Makes 120 rolls. | Bake in 400° oven. | |||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Mashed potatoes, if desired | 2 cups (or 1 pt.) | |||||||
| Yeast | 2 cakes (or pkgs.) | |||||||
| Water | 5 ½ cups | |||||||
| Flour | 4 ½ lbs. | 4 ¼ qts. (or 17 cups) | ||||||
| Non-fat dry milk | 10 oz. | 2 cups (or 1 pt.) | ||||||
| Salt | ½ oz. | 1 Tbsp. | ||||||
| Sugar | 8 oz. | 1 cup | ||||||
| Fat | 1 lb. | 2 cups (or 1 pt.) | ||||||
| Shell eggs ** | 2 | |||||||
| ** | 1/3 cup sifted dried whole eggs and 1/3 cup water may be substituted for the shell eggs. | |||||||
| DIRECTIONS: | ||||||||
| 1. Use small amount of water to cook potatoes, drain and mash. | ||||||||
| 2. Dissolve yeast in 1 cup of the water. | ||||||||
| 3. Beat together fat, sugar, salt, eggs and potatoes if used. | ||||||||
| 4. Sift together dry ingredients and add to mixture. Beat thoroughly. | ||||||||
| 5. Cover, place in refrigerator overnight or several hours. | ||||||||
| 6. Knead, shape into rolls, turn in melted butter or fat. Let rise until doubles in size. | ||||||||
| 7. Bake until done and brown in 400° F. oven, about 10 to 15 minutes. | ||||||||
| TIPS: | ||||||||
| · Biscuit or roll dough may be rolled out in the bun pan, and then cut into squares, diamond shapes, etc., using a knife instead of a biscuit cutter. This saves reworking rolling the dough scraps. | ||||||||
| · Roll out and bake cobbler crust on a cookie sheet and then cut into squares and place on the warm fruit, which has been cooked, thickened, and portioned into serving dishes. | ||||||||
| Number of Portions | 120 | |||||||
| Size of Portion | 1 each | |||||||
| Calories | 112 | Iron | 0.83 Mg | Protein. | 2.67 G | 9.56% | ||
| Cholesterol | 6 Mg | Calcium | 30.14 Mg | Carbohydrates. | 16.29 G | 58.21% | ||
| Sodium. | 83 Mg | Vitamin A | 2 RE | Total Fat | 3.88 G | 31.23% | ||
| Fiber | 0.56 G | Vitamin C | 0.47 Mg | Saturated Fat | 1.56 G | 12.55% | ||