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The dough rests in the
refrigerator overnight before the rolls are formed, set aside
to double in size and baked.
Refrigerator
Yeast Rolls
- 1 (1/4-ounce) package
active dry yeast or 2 1/2 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 at 400°F (205°C) for 12 to
15 minutes, or until golden brown
Makes 12 rolls.
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