Refrigerator Rolls

Mrs. Margaret Suzuki – Kapehu

• 1 cake compressed yeast
• 1/2 c sugar
• 1 tsp salt
• 2 c lukewarm water
• 1 egg – beaten
• 7 c flour
• 3 T shortening, melted

Crumble yeast into large mixing bowl. Add sugar, salt, and water. Add well-beaten egg. Sift flour once before measuring. Add half of the flour and beat well. Add melted shortening and mix in remainder of flour. Let rise until double in bulk.

Punch down, cover tightly and place in refrigerator. About one hour before baking, remove desired amount of dough and shape into small rolls and place in greased pans. Use gem pans for clover-leaf rolls. Let rise slowly to double in size and bake in hot oven, 425° F for 20-25 minutes.

This dough can be kept in refrigerator and used as desired. Shape may be made in the morning and placed back in refrigerator to be ready for quick baking. Allow just enough time for the dough to rise and bake so that they will be ready to serve piping hot. Makes about 3 dozens clover-leaf rolls.