Refrigerator Yeast Rolls PRINT
- YIELD: 54 Servings
Sometimes Grandma shaped the dough into cloverleaf rolls, which are pretty and easy to make. She rolled bits of dough into balls the size of a large marble, greased two standard-size muffin pans, and placed three dough balls in each muffin cup. Then, she let the dough rise until double in size and baked as directed.
|2||envelopes dry yeast|
|2||cups warm water (about 110ºF to 115ºF)|
|½||cup granulated sugar|
|6½ to 7||cups all-purpose flour, divided|
|¼||cup vegetable shortening|
|1||large egg, beaten|
1.Dissolve yeast in warm water in a large bowl. Stir in granulated sugar and salt. Add 3 cups flour. Beat with an electric mixer set at medium speed for 2 minutes.
2.Add shortening and egg to yeast mixture and beat well. Stir in enough remaining flour to form a stiff dough.
3.Place dough in a greased bowl, turning to coat surface. Chill dough, covered, for 51/2 hours or longer, punching down the dough occasionally.
4.Shape the desired amount of dough into 11/2-inch balls. Store remaining dough in the refrigerator for up to 2 weeks.
5.Arrange dough balls on baking sheets. Let stand until double in size, about 21/2 hours.
6.Preheat the oven to 400ºF.
7.Bake rolls until lightly browned, about 12 to 15 minutes.