Refrigerator Rolls – Verdin 2

Refrigerator Rolls - Verdin 2


2 cakes yeast
1/4 cup lukewarm water
1 cup milk
1 1/2 teaspoon salt
1/4 cup sugar
1/2 cup shortening
3 eggs, beaten
5 cups sifted flour (about)


Soften yeast cakes in lukewarm water. Scald milk, add salt, sugar, and shortening and cool to lukewarm; add 2 cups flour and beat well, add yeast and eggs. Blend thoroughly, add remaining flour to make a soft dough. Turn out on a lightly floured board and kneed until 

Place in a lightly greased bowl, cover, and let rise in a warm place (80 to 85-degrees) until doubled in size. Punch down, form into a smooth ball. Grease the surface lightly, cover, and put it in the refrigerator. 

To use, remove dough from the refrigerator and punch down. Mold at once in any desired shape or if preferred, let dough stand in a warm room for an hour, punch down, and mold. Place in greased pan and let rise until doubled in size. 

Bake in a moderately hot oven (425-degrees) for 15 to 20 minutes. 

Makes about 2 1/2 dozen rolls. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Similar Recipes:

Recent Comments

Check out these recipes from our Pumpkin Patch.

Add a little RETRO to your Christmas…

The above items are available on Amazon.

Our Most Recent Recipes

Chili Egg Puff

Chili Egg Puff

A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.

Read More »
Crustless Garden Quiche

Crustless Garden Quiche

A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.

Read More »