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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
1 (1/4-oz.) envelope active dry yeast |
2 cups warm water (105° to 115°) |
6 cups bread flour |
1/2 cup sugar |
1/2 teaspoon salt |
1/2 cup shortening |
2 large eggs |
1/2 cup butter, melted |
Directions:
1. Stir together yeast and warm water in a medium bowl; let mixture stand 5 minutes.
2. Stir together flour, sugar, and salt in a large bowl. Cut shortening into flour mixture with a pastry blender until crumbly; stir in yeast mixture and eggs just until blended. (Do not overmix.) Cover and chill 8 hours.
3. Roll dough to 1/4-inch thickness on a well-floured surface (dough will be soft); cut with a 1 1/2-inch round cutter, rerolling dough scraps as needed.
4. Brush rounds with melted butter. Make a crease across each round with a knife, and fold rounds in half, gently pressing edges together to seal. Place in a 15- x 10-inch jelly-roll pan and a 9-inch round cake pan. (Edges of dough should touch.) Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
5. Preheat oven to 400°. Bake rolls 8 to 10 minutes or until golden. Serve with Orange Butter.
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