Refrigerator Yeast Rolls

By cwyorkiex3

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.

Ingredients

• 2 envelopes dry yeast
• 2 cups warm water (about 110ºF to 115ºF)
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 6 1/2 to 7 cups all-purpose flour, divided
• 1/4 cup vegetable shortening
• 1 large egg, beaten

Details

Servings 54
Adapted from mygreatrecipes.com

Preparation

Step 1

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.