Recipe: No-Knead Refrigerator Rolls with Variations (Betty Crocker, 1950's)

NO-KNEAD REFRIGERATOR ROLLS

2 cups warm water (not hot - 1O0 to 115 degrees F)
2 pkg. active dry yeast
6 1/2 to 7 cups sifted Gold Medal Better-for-Bread Flour
1/2 cup sugar
2 tsp. salt
1 egg
1/4 cup soft shortening

In mixing bowl, dissolve yeast in water. Add half the flour, sugar, and salt. BEAT thoroughly 2 minutes. Add egg and shortening. Beat in gradually rest of flour until smooth. Cover with damp cloth; place in refrigerator. Punch down occasionally as dough rises in refrigerator.

About 2 hours before baking:
Cut off amount needed and return rest of dough to refrigerator. Shape while cold into rolls and place on greased baking sheet. Brush tops with melted butter. Let rise until light, 1 1/2 to 2 hours.

Heat oven to 400 degrees F (moderate hot).

Bake 12 to 15 minutes.

LOTS OF EASY SHAPES:
(Use same baking time and temperature as above for rolls of all shapes described below.)

OLD-FASHIONED BISCUITS:
Roll a piece of dough into a long roll about as big as a broom handle. 1" slices from this roll may be easily rounded up into little balls. Place close together in a greased round pan.

PARKERHOUSE ROLLS:
Roll dough 1/4-inch thick. Cut with biscuit cutter. Brush with melted butter. Make crease across each. Fold so top half slightly overlaps. Press edges together at crease. Place rolls close together on baking sheet.

CLOVERLEAF ROLLS:
Form bits of dough into balls about 1-inch in diameter. Place 3 balls in each greased muffin pan. Brush with butter for flavor. For all twisted shapes, roll dough a little less than 1/2-inch thick into a long oblong 12-inches wide. Spread with soft butter. Fold 1/2 of dough over the other half. Trim edges to square the corners. Cut into strips 1/2-inch wide and 6-inches long.

FIGURE 8'S:
Hold one end of strip in one hand and twist the other end stretching it slightly until the two ends when brought together on greased baking sheet will form a figure 8.

SNAILS:
Twist and hold one end of the strip down on baking sheet. Wind strip around and around. Tuck end underneath.

CLOTHESPIN CRULLERS:
Wrap strip around greased clothespin so edges barely touch. When baked twist clothespin and pull out while hot.

CRESCENTS:
Roll dough scarcely 1/4-inch thick into a 12-inch circle. Spread with soft butter. Cut into 16 pie-shaped pieces. Beginning at rounded edge, roll up. Place on pan, point underneath.

PICNIC BUNS:
Use 1/2 of the refrigerator dough. Divide into 2 ports. Roll each into 7 1/2-inch square (1/2-inch thick). Cut into 2 1/2-inch squares. Place on greased baking sheet. Cover with damp cloth, let rise until double in bulk - 30 to 45 minutes.

SALT STICKS:
Roll dough very thin into oblong 8-inches wide. Cut into 4-inch squares. Starting at a corner, roll each square diagonally to opposite corner. Round the ends. Brush with egg yolk and sprinkle with coarse salt.

Makes 4 dozen medium rolls
From: Recipelink.com
Source: Recipe booklet: Breads You Bake with Yeast, Betty Crocker, General Mills, not dated (1950's)