Mother'S Rice Refrigerator Rolls - cooking recipe

Ingredients

1 1/2 c. milk
1/3 c. sugar
1 Tbsp. salt
1/2 c. shortening
1 pkg. yeast
1/4 c. warm water
1 c. cooked rice
2 eggs
5 to 6 c. flour

Preparation

Scald milk; stir in sugar, salt and shortening.
Cool to lukewarm.
Dissolve yeast in warm water.
Add rice to milk, then add the yeast and eggs.
Add about half of the flour and stir until mixed well.
Add enough of remaining flour to make a very stiff dough.
Stir until dough leaves the sides of bowl.
Knead until smooth.
Place dough in large greased bowl.
Brush dough with melted shortening, cover and refrigerate for at least 12 hours. Remove from refrigerator 3 to 4 hours before baking.
Shape, let rise and bake at 425\u00b0 for 12 to 15 minutes for rolls.
Can be made into loaves and baked at 350\u00b0 for 30 minutes or until brown.
Makes 2 loaves.
Dough can be kept in refrigerator for 3 to 4 days.