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Overnight Rolls

southern.chef's picture
Ingredients
  Dry yeast 1 Tablespoon
  Warm water 1⁄4 Cup (4 tbs) (105 To 115)
  Water 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Eggs 2 , beaten
  Salt 1 Tablespoon
  All purpose flour 6 1⁄2 Cup (104 tbs) (Divided)
Directions

Dissolve yeast in 1/4 cup warm water, let stand 5 minutes.
Heat 2 cups water, sugar, and shortening in a saucepan until shortening melts.
Cool to 105° to 115°.
Add yeast mixture, eggs, salt, and 1 cup flour, mixing well.
Gradually stir in remaining flour. (Dough will be soft.)
Place dough in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, cover and refrigerate overnight.
Divide dough into fourths, divide each fourth into 9 equal pieces.
Roll each piece of dough into a ball, and place balls about 2 inches apart on greased baking sheets.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.
Bake at 375° for 10 to 12 minutes or until golden brown.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Servings: 
3

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