~WHY DO YOU NEED ANOTHER RECIPE?.~

You probably don't.
Sometimes I put things off because it is just too much effort.
I often thought,  "if it were easier, I would make homemade rolls and bread more often.  I used to do it all the time.  

:)
In the Autumn of my life, I have become a procrastinator.
Lazy?  Probably a bit.  After all, I had put in my years of baking.  I didn't have to do it anymore.
Why, bread was being given to me by my sweet kids, right from their bakery.
But sometimes one just gets the urge to bake.
I said SOMETIMES! :)

I took out my big yellow bowl.  What I call my bread bowl..sat it on the counter and went to find my loose leaf Recipe Keeper where I keep recipes from my blogger friends.   Jean, a blogger friend, emailed me Balisha's recipe for Refrigerator Dough days ago, telling me over and over how simple it was.   

I kept putting off trying this for two reasons.
A lot was going on and secondly, I don't do much baking in the summer when it's so hot.

Stop belly aching, Mona, and make those delicious and SO easy rolls.
(This is what I told myself!)
Jean kept telling me "It's easy!  Honest!" and she was right.
You will find the recipe at Simply Balisha  which is the sweetest of blogs and I have also printed it below for you.

This recipe for bread and rolls is done with your mixer..then stored in the refrigerator and used as needed.
I made this pan of rolls immediately and shared it with my friend across the street.
Tomorrow I will make more into cinnamon rolls and share those as well.
The easiest recipe for bread I have ever tried.

Thank you for sharing this recipe with us, Balisha.
No kneading? ...are you kidding?  No.  It's true.  No kneading.  I was overjoyed!
Why haven't I ever heard of this before?!
Just mix, refrigerate and make as needed.

Recipe for Balisha's Refrigerator Dough

2 pkg yeast

2 1/2 c warm water (warm)

3/4  c shortening

3/4  c sugar

2 eggs well beaten

8 to 8 1/2 cups of flour

2 1/2 tsp salt

Soften yeast in water.  Add shortening, sugar, eggs, 4 c of flour and salt.

Mix (use electric mixer)  until smooth.    I used my dough beaters.

Stir in the remaining flour t make a soft dough.  ( You may not need all of it.)

Place in a large bowl and cover tightly.  Store in refrigerator.

The dough will rise so punch it down occasionally.  

When you are ready to bake, shape into sweet rolls, dinner rolls or 2 loaves of bread.

Let them rise  until double in size (about an hour) and bake at 400 degree's 15-20 minutes for rolls and 35-45 for bread.  

This mixture keeps for several days in the fridge.  No kneading is necessary.  Just make a pan of rolls whenever you want some.  Very easy and fool proof.  

I have quite a collection of recipes in my loose leaf notebook from Joyce at October Farm!  My collection has grown over the past four or five years.

Jean, sweet friend, thank you for sending me this recipe.  SO simple!
You were right!
Jean just raved about this recipe..and now I can see why.

Love'n hugs,
Mona