Monday, May 13, 2013

Yummy to My Tummy: Yeast Rolls

*These rolls are delicious with either all white flour or half white/half wheat.  This dough is used in the cinnamon rolls & orange rolls posted earlier today.  Original recipe, titled Refrigerator Rolls, contributed by Mrs. Lloyd Nix to the 25th Anniversary Edition of Cotton Country Cooking.  Enjoy!

Yeast Rolls

1 C water
1/2 C butter (1 stick)
1/2 C shortening
3/4 C sugar
1 1/2 tsp salt
1 C warm water (105-115 degrees)
2 packages dry yeast
2 eggs, slightly beaten
6 C all purpose flour

Boil 1 cup water in saucepan.  Set off stove.  Add butter & shortening; stir until melted.  Add sugar & salt.  Cool to lukewarm.
In large bowl, put 1 cup warm water.  Sprinkle yeast over & stir to dissolve.
Add butter-sugar-shortening mixture & eggs to dissolved yeast.  Add 6 cups flour or enough to make a thick dough, & mix thoroughly.  Cover & put in refrigerator overnight.
About 2-2.5 hours before serving rolls, turn dough out on floured surface, roll to desired thickness, cut & shape. (For Parker House rolls, roll dough to a thickness of about 1/3 to 1/4 inch, cut with round biscuit cutter & fold in half.)  Place on greased pan.  Let rise about 1.5-2 hours.  Bake at 400 degrees for 12-15 minutes until well browned. (Mine only take 11 minutes.)
Once cooled, you can toss these into large freezer bags & then take out as many as you need later.  They'll reheat nicely in just a few minutes in a 350 degree oven.

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