Mrs.

Josephine Emery’s
Famous “Never-Fail Refrigerator Rolls”

Ingredients:
 Whole milk (2 cups)  Salt (1½ teaspoons)
 Solid Shortening (½ cup)  Baking Powder (1 teaspoon)
 Sugar (½ cup)  Baking Soda (½ teaspoon)
 Flour (3 ½ cups)  1 Egg
 Yeast (1 packet)  Shortening to grease the pan

Cookware:
 Small pot  Muffin tin
 Mixing bowl  Biscuit cutter
 Rolling board (or equivalent)  Whisk
 Regular bowl  Measuring cup

Directions:
1. Using a small pot, combine milk (2 cups), sugar (½ cup), and shortening (½
cup). Heat and stir until dissolved, then allow to cool until it is just slightly warm.
2. In a mixing bowl, add flour (2½ cups) and yeast (1 packet) – whisk together.
3. Pour the milk into the mixture of flour and yeast. Beat well with whisk.
4. Let it rise in a warm, draft-free place 1½ - 2 hours. Note: Maybe near a source of
heat.
5. Stir batter down with whisk. In a separate regular bowl, mix salt (1½ teaspoons),
baking powder (1 teaspoon), baking soda (½ teaspoon), and 1 egg.
6. Combine the new mixture with the batter, beat well. Gradually add remaining
flour (1 cup).
7. Cover tightly and place in refrigerator for 8-10 hours or until needed. Will keep
several days.
8. Roll out on heavily floured board: cut with biscuit cutter and place in greased
muffin tin. Allow rolls to rise again about 1½ - 2 hours in a warm draft-free area.
9. Bake at 350˚ in oven about 10-12 minutes or until brown. Freeze after cooking in
tight container.