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Prep Time: 80 Minutes Cook Time: 15 Minutes |
Ready In: 95 Minutes Servings: 36 |
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Martha Sue Stroud of Clarksville, Texas prepares these rolls that are golden and crusty on the outside and sweet and tender on the inside. The easy-to-handle dough rises in the refrigerator overnight for added convenience. Ingredients:
1 package (1/4 ounce) active dry yeast |
2-1/2 cups warm water (110° to 115°), divided |
1/2 cup shortening |
1/2 cup sugar |
1 egg |
1-1/2 teaspoons salt |
7 cups king arthur unbleached all-purpose flour |
Directions:
1. In a small bowl, dissolve yeast in 1/2 cup water; set aside.
2. In a large bowl, cream shortening and sugar. Add egg, salt, 4 cups flour, yeast mixture and remaining water; beat until smooth. Add enough remaining water; beat until smooth. Add enough remaining flour to form a soft dough.
3. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 8 hours or overnight.
4. Punch dough down and divide into thirds; shape each portion into 12 rolls in desired shape. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.
5. Bake at 400° for 12-14 minutes or until lightly browned. Yield: 3 dozen.
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