Refrigerator Rolls

Going way back to Grandmaman's days in Home Ec with Miss Maynard, 

circa late 60's, I remember this recipe as a scientific learning experience.  

What I most remember 

"Make sure to cool the milk mixture before adding the yeast mixture or you will destroy the yeast". 

"Make sure the water that you add the yeast to is warm enough to dissolve the sugar but not so hot as to destroy the yeast". 

"The recipe made super cinnamon buns and yummy parkerhouse buns that I made often in the early years of married life and when the kids were young".

Made the recipe again today and Grandpa enjoyed the buns 

with pulled pork and coleslaw.

Here is the recipe written in the traditional "old school" step by step format.

A.

1/2 cup lukewarm water

1 tsp. sugar

1 pkg. dry yeast

B.

3/4 cup milk

1/4 cup sugar

1 tsp. salt

1/4 cup shortening (I used unsalted butter today but in home ec we used lard)

C.

1 well beaten egg

3 1/2 to 4 cups flour

A. Dissolve sugar in water, sprinkle yeast over it.  Let stand together 10 minutes, then stir      with fork.

B.  Scald together ingredients under B, pour into bowl and cool.

A & B  Add yeast and egg to B mixture.

A & B & C Blend in flour, beat well, add more flour to make a soft dough which leaves the side of the bowl.  Turn dough out on lightly floured board, cover, let rest in warm place for 10 minutes.  Knead dough (about 10 min.) until it is elastic,  smooth, and full of blisters.  

Roll dough in lightly greased bowl until covered with fat.  Place dough in plastic bag (I used a bowl covered with Saran today), leaving lots of headspace.  Refrigerate.  Remove dough and knead for five minutes. Shape into desired typed type of rolls, cover, let rise, bake at 375 degrees.

Cinnamon Rolls- Roll dough in rectangular shape.  Brush with melted butter.  Sprinkle with cinnamon, sugar and raisons.  Roll like jelly rolll.  Cut off 2/3 inch slices.  Let rise and bake.

Parker House Rolls- Roll, cut in circles.  Spread with butter, fold top over bottom.  Let rise.  Bake.

One winter weekend during Covid Season January 2021

 Tristan uses the refrigerator dough recipe to make cinnamon buns.  

A definite success that the UNEEDA bakery would be proud of.

Ready to enjoy!

This is after the buns rose.
Tristan let the buns rise for about an hour,
in a warm place covered with a clean t-towel.

This is a photo of before the buns rose.
Tristan skipped the refrigeration step
and went right to shape and let rise.
  It appears that the only reason to refrigerate
 would be if you want
to make the dough the night before and
have ready to bake in morning (after a rising time of about an hour).  
Baking time was 20 minutes in a 375 degree oven.  Tristan said 18 minutes
would have been enough. 
Depending on your oven then
350 to 375 degree oven for 15 - 20 minutes a good gauge to begin with.