Betty Crocker Refrigerator Roll Dough

Submitted by bidness44

"This is the basic recipe that my mother used while we were growing up. This recipe comes straight from the Betty Crocker Cookbook that I've used most of my life. I just love this recipe because it makes soft, tender, very tasty, delicious dinner rolls. I often make the following tweaks to the recipe: I use half bread flour, 2 tsp of salt, 1.25 cup of mashed potato. Since shortening is so expensive now, I substitute one cube of butter plus 2.5+ tablespoons of neutral vegetable oil. Additionally, if your fresh yeast is a little old, add 1/2 tsp of active dry yeast. I have also found that 5 minutes of kneading isn't quite enough, but it will be dependent upon your flour and the humidity of the day when you make this. I most often make them casserole style but in a square pan instead of round."

 

• Ready In: 24hrs 15mins
• Ingredients: 8
• Yields: 4 Batches
• Serves: 8-10

ingredients

• 1 cake yeast (0.6oz) or (1/4 ounce) package active dry yeast
• 1 1⁄2 cups warm water (105 to 115 degrees)
• 1 cup unseasoned lukewarm mashed potatoes
• 2⁄3 cup sugar
• 2⁄3 cup shortening
• 2 eggs
• 1 1⁄2 teaspoons salt
• 6 -7 cups all-purpose flour

directions

1. Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.
2. Punch down dough; divide into 4 equal parts. Use1/4 of the dough for any Dinner Roll recipe (below) unless otherwise noted.
3. *If using self-rising flour, omit salt.
4. Bran Refrigerator Roll Dough: Increase water to 2 cups; pour ½ cup over 3/4 cup whole bran cereal. Let stand 1 minute: stir in with remaining water.
5. Whole Wheat Refrigerator Roll Dough: Substitute 3 to 4 cups whole wheat flour for the second addition of all-purpose Hour.
6. DINNER ROLLS.
7. Brown-and-Serve Rolls: Shape Refrigerator Roll Dough (above) as directed in any roll recipe below. Let rise 1 hour. Heat oven to 275°. Bake 20 minutes (do not allow to brown). Remove from pans; cool to room temperature. Wrap in aluminum foil. Store in refrigerator no longer than 8 days or freeze no longer than 2 months. At serving time, heat oven to 400°. Bake until brown, 8 to 12 minutes.
8. Casseroles: Shape 1/4 of Refrigerator Roll Dough (above) into 1-inch balls. Place in lightly greased round layer pan, 9x1½ inches. Brush with margarine or butter, softened. Let rise 1 hour. Heat oven to 400. Bake until golden brown, about 15 minutes, 3 DOZEN ROLLS.
9. Cloverleaf Rolls: Shape 1/4 of Refrigerator Roll Dough (above) into 1-inch balls. Place 3 balls in each greased medium muffin cup, 22x1% inches: Brush with margarine or butter, softened. Let rise 1 hour. Heat oven to 400°. Bake until golden brown, 15 to 20 minutes. 1 DOZEN ROLLS.
10. Crescent Rolls: Roll 1/4 of Refrigerator Roll Dough (left) into 12-inch circle on floured surface Spread with margarine, softened. Cut into 16 wedges. Roll up tightly, beginning at rounded edges, stretching dough as it is rolled. Place rolls with points underneath on greased cookie sheet; curve slightly. Brush with margarine, softened. Let rise 1 hour. Heat oven to 400°. Bake 15 minutes. 16 ROLLS.
11. Fan Tans: Roll 1/4 of Refrigerator Roll Dough (left) into rectangle, 13x9 inches, on well-floured surface Spread with 2 to 3 tablespoons margarine or butter, softened. Cut lengthwise into 6 strips, each about 1½ inches wide. Stack strips evenly, cut into 12 pieces, each about 1 inch wide Place cut sides down in greased medium muffin cups, 2x1 inches. Brush with margarine or butter, softened. Let rise 1 hour. Heat oven to 400°. Bake until golden brown, 15 to 20 minutes. 1 DOZEN ROLLS.
12. Four-Leaf Clovers: Shape 1/4 of Refrigerator Roll Dough (left) into 2-inch balls. Place each ball in greased medium muffin cup, 2x1 inches. With scissors, snip each ball completely into halves, then into quarters. Brush with margarine or butter, softened. Let rise 1 hour. Heat oven to 400°. Bake until golden brown, 15 to 20 minutes. 8 TO 10 ROLLS.
13. Pan Biscuits: Use half of Refrigerator Roll Dough (left). Roll dough into rectangle, 13x9 inches, on well-floured surface. Place in greased oblong pan 13x9x2 inches. Cut dough into rectangles, each about 3x2½ inches. Brush with margarine or butter. softened. Let rise 1 hour. Heat oven to 400°. Bake 25 minutes. 15 ROLLS.
14. Parker House Rolls: Roll 1/4 of Refrigerator Roll Dough (left) into rectangle, 12x9 inches, on well- floured surface. Cut into 3-inch circles with floured cutter. Brush with margarine or butter, softened. Make crease across each circle; fold so top half slightly overlaps bottom half. Press edges together Place close together in greased square pan, 9x9x2 inches. Brush with margarine or butter, softened. Let rise 1 hour. Heat oven to 400°. Bake until golden brown, 15 to 20 minutes. 1 DOZEN ROLLS.