2640 Cal (12x 220)

1/4 cup sugar
3 Tbsp. shortening
1 1/2 tsp. salt
1 cup milk
2 tsp. yeast
3/4 cup warm water (110F)
1 egg, beaten
4 cups flour
1 Tbsp. butter, melted

  • Combine sugar, shortening and salt. Mix until well blended.
  • Scald milk, pour over shortening mixture, and cool to lukewarm (100F).
  • Combine yeast and water in a small bowl, stir until yeast is dissolved. Mix in egg until well blended and add to shortening mixture.
  • Add half of flour and mix well. Gradually mix in as much of the remaining flour as can be absorbed.
  • Place dough in oiled bowl, turn over. Cover tightly and refrigerate for at least 8 hours.
  • Form dough into 1” balls, and place three in each cup of a muffin pan. Brush with melted butter and let rise until double, about 1 hour.
  • Bake 15-20 minutes at 400F.

Source: http://whatscookingamerica.net/Bread/refrigeratorroll.htm