Cloverleaf Refrigerator Yeast Rolls
Yield
1 batchPrep
25 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| ⅔ | cup |
milk
scalded |
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
mashed potatoes
|
|
| ¼ | cup |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| 3 | large |
eggs
|
|
| 8 | cups |
all-purpose flour
|
|
| 3 | tablespoons |
margarine
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 158 | ml |
milk
scalded |
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
mashed potatoes
|
|
| 59 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| 1.9 | l |
all-purpose flour
|
|
| 45 | ml |
margarine
melted |
|
Directions
Sprinkle yeast over ½ cup warm (not hot) water. Let stand 5 to 10 minutes to soften yeast.
Combine scalded milk, shortening, potatoes, sugar and salt.
Cool to lukewarm. Add yeast and eggs; blend. Add 1½ cups flour and mix well.
Cover and let rise in warm place for about 1 hour or until mixture is bubbly.
Stir in enough of the remaining flour to make a stiff dough. Turn out onto lightly floured surface.
Knead until smooth and elastic. Put into lightly greased bowl, turning to grease all sides.
Cover and refrigerator overnight.
Shape into small balls. Place 3 or 4 into greased and lightly floured muffin tins; brush with melted margarine.
Let rise in warm place for about 1¼ hours, or until doubled in bulk.
Bake in preheated 425 degrees F. oven for 20 to 22 minutes.
