Eighteen 2-inch Rolls
These are the rolls we remember from childhood:
light as a feather & servedin a special soft linen napkin.
Although they require no kneading,
they are best chilled at least 2 hours & up to 12.
They are not true refrigerator rolls,
since this recipe is not heavy enough in sugar
to retard the rising action,
& all the dough should be baked after the 2- to 12-hour period.
Combine & 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 & 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.