The Mennonite Treasury of Recipes is a wonderful source of recipes that have been passed down through the generations. The inspiration for this refrigerator dough recipe came from Mrs. J. Rempel.
- 1 cup boiling water
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 large tablespoon shortening
- 1 tablespoon active dry yeast
- 1/4 cup warm water
- 1 large egg
- 3 1/2 - 3 3/4 cups all-purpose white flour or use half multigrain flour and half white flour
- Mix the boiling water, sugar, salt and shortening together in a large bowl and allow to cool.
- Soften yeast in the lukewarm water.
- Combine the yeast and the cooled shortening water mixture.
- Add the beaten egg.
- Add the flour all at once and stir well. The dough should be stiff.
- Scrape into a large greased bowl and cover the dough with plastic wrap and refrigerate for two hours or until doubled in bulk.
- Punch the dough down and refrigerate again or make into rolls.
- Punch the dough down once a day and use the dough within a few days.
- If you are unsure how to form your dough into buns, make the dough into a long roll about 1 1/2 thick. Cut into slices and roll in the palm of your hand as shown in the picture. Roll quickly to make a nice smooth ball.
- Put the rolls onto a greased cookie sheet or a parchment lined sheet. Cover with clean teatowels.
- Allow to rise until they have doubled in size, up to 1 1/2 hours and then bake in a preheated 400 º oven, about 15 minutes.
Makes about 18 rolls