No-Knead Crusty Rolls

By polledl

Ingredients

• 1/4 cup lukewarm water (about 98 F)
• 1 cake yeast, crumbled, or 2 envelopes dry yeast
• 1/4 cup shortening
• 2 tablespoons granulated sugar
• 1 1/4 teaspoons salt
• 1 cup boiling water
• 1 large egg beaten
• 3 1/2 cups all-purpose flour
• 2 tablespoons butter, melted

Details

Preparation time 90mins
Cooking time 110mins

Preparation

Step 1

1Combine lukewarm water and yeast in a small bowl. Let stand until yeast dissolves, about 3 to 5 minutes; mix well.
.2Combine shortening, granulated sugar and salt in a large heatproof bowl. Pour boiling water over the shortening mixture and stir until shortening is melted. Let stand until mixture is lukewarm.
.3Add yeast mixture and egg to shortening mixture and mix well. Add flour, stirring until a soft dough forms. Shape into a ball. Place dough in a large greased bowl, turning to coat surface. Cover and chill for 2 to 24 hours.
.4Grease muffin cups. Shape dough into balls large enough to fill muffin cups one-third full. Place dough in prepared muffin cups. Brush tops with melted butter. Cover and let rise in a warm place until almost double in size, about 2 hours.
.5Preheat the oven to 425°F. Bake rolls until lightly browned, about 18 to 20 minutes.