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Refrigerator Rolls
Adapted from a recipe from Marion Bartsch, Harvey, N.D.

Ingredients
1 package active dry yeast
cup warm water (110 to 115 degrees)
cup sugar
cup shortening
2 cups buttermilk
6-6 cups bread flour, divided
2 teaspoons salt
2 teaspoons baking powder
teaspoon soda

Instructions
Dissolve yeast in water. With mixer, cream sugar and shortening. Add buttermilk, yeast mixture, 2 cups flour, salt, baking powder and soda. Beat until smooth. Stir in enough additional flour to make a very soft dough. Turn out onto floured surface and knead 8 minutes or until dough is smooth and elastic.

Place in a greased bowl, turning dough to coat top. Cover with plastic wrap. Let rise in a warm place 1 hour or until doubled in bulk. Punch down. Place in a covered bowl and store in refrigerator up to 48 hours.

Remove from refrigerator and bring dough to room temperature. Shape into rolls and place on a greased baking sheet. Let rise 1 hour or until doubled. Bake in a preheated 375 degree oven and bake 12 to 15 minutes. Remove rolls to cooling rack.

Caramel Rolls
4 teaspoons butter, divided
1 teaspoon cinnamon
3 tablespoons white sugar
1 cups brown sugar
1 cup cream
1 tablespoon light corn syrup

Remove dough from refrigerator. Divide dough into 2 portions; set one aside. On a lightly floured board, roll dough into a 10x18-inch rectangle. Spread with 2 teaspoons butter. Combine cinnamon and white sugar and sprinkle half of the mixture over dough. Starting with the long side, roll up, press to seal. Cut into 15 slices.

Combine brown sugar, cream and light corn syrup. Pour half into bottom of 9 x 13-inch pan. Place rolls on top. Repeat with remaining dough. Let rise until doubled. Bake in preheated 375-degree oven 25 to 30 minutes.

Nutritional Information
With 30 rolls, each provides approximately: 150calories, 4 g protein, 24 carbohydrates, 1 g fiber, 4 g fat, 1 mg cholesterol, 48 mg folate, 1 mg iron, 226 mg sodium.

With 30 caramel rolls, each provides approximately: 235 calories, 4 g protein, 39 g carbohydrates, 1 g fiber, 7 g fat, 11 mg cholesterol, 52 mcg folate, 2 mg iron, 240 mg sodium.