If a recipe says "untested"...

We want to post scans of all the original recipes so everyone in our family can enjoy them even if we haven't gotten around to testing each one in our modern kitchen. As we test each recipe, we will add our notes and photos to the recipes we do test and remove the note "untested" in the title. If you make one of the untested recipes, take a photo of the finished product and send us a note to let us know of your experience so we may include those in the recipes as well.

Tuesday, October 13, 2015

Refrigerator Roll Dough (untested)

This typewritten recipe is for a versatile roll dough that notes it can be kept for up to a week in the refrigerator if the temp is at about 40-45F.

  • 3/4 cup hot water
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 3 tablespoons shortening
  • 1 cup warm (not hot) water
  • 2 packages or cakes of yeast (active dry or compressed)
  • 1 egg, beaten
  • 6 cups sifted enriched flour

  1. Mix together hot water, sugar, salt and shortening
  2. Cool to lukewarm
  3. Measure into bowl the warm water
  4. Sprinkle or crumble in the yeast
  5. Stir until dissolved
  6. Stir the yeast mixture in to the lukewarm water mixture
  7. Add beaten egg and 3 cups of the sifted enriched flour
  8. Beat until smooth
  9. Stir in an additional 3 cups of the sifted enriched flour
  10. Place dough in greased bowl
  11. Brush top with soft shortening
  12. Cover tightly with waxed paper or aluminum foil
  13. Store in refrigerator until doubled in bulk or until needed
  14. To use, punch down and cut off dough needed
  15. Proceed according to type of roll

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