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.
- 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 all-purpose flour
- In a small bowl, dissolve yeast in 1/2 cup water; set aside.
- 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.
- 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.
- 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.
- Bake at 400° for 12-14 minutes or until lightly browned. Yield: 3 dozen.
Originally published as Refrigerator Rolls in Quick Cooking September/October 1999, p57
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