Refrigerator Yeast Rolls
The dough rests in the refrigerator overnight before the rolls are formed and set aside to double in size before being baked.
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons
1/4 cup warm water
1/4 cup vegetable shortening
1/4 cup granulated sugar
1 large egg
1 cup warm water
1 teaspoon salt
4 cups all-purpose or bread flour
- Dissolve yeast in warm water; set aside.
- Cream shortening, gradually adding sugar, and beating until light and fluffy. Stir in egg, warm water, and the yeast mixture; beat until smooth. Stir in salt and flour to make a soft dough. Cover and chill for 24 hours.
- Pinch off portions of the dough and form into 3/4-inch balls. Place 3 balls in each cup of greased muffin tins. Cover and let rise in a warm place for 1 hour, or until doubled in bulk.
- Bake in a preheated oven at 400°F (205°C) for 12 to 15 minutes, or until golden brown.
Makes 12 dinner rolls.