A tasty nice roll recipe for your holiday bread basket
Preston Rolls ( make ahead dough recipe )
Yield: 2 dozen rolls
Ingredients:
1 cup boiling water
1 cup shortening
3 pkgs Rapid Rise Yeast (I use Red Star)
1 cup lukewarm water
2 eggs
6 cups all purpose flour
1/2 cup sugar
1 teaspoon salt
At least a day before you want the rolls:
In a bowl or 2-3 cup measuring cup, place shortening and pour boiling
water over. Stir until shortening is melted. Allow to cool slightly
while you do the rest.
In a separate medium sized bowl, stir the yeast and lukewarm water
together until yeast is dissolved. Set aside.
Mix eggs into yeast mixture. Once the shortening has cooled a bit,
pour that into the yeast mixture as well and stir well.
In a large bowl, stir together flour, sugar, and salt. Add in yeast
mixture and stir until a dough is formed. Cover this and place in the
refrigerator. Before you go to bed, punch it down and punch it down
again in the morning.
Two hours before you want rolls:
Remove the amount of dough you want to use and place on a floured
surface. Knead it just a few times (by pressing it into a ball and
then flattening with the heel of your hand, then repeating two more
times) and then pat it out to about 1/2 inch thick. Cut out rolls with
a small biscuit cutter or drinking glass. Place on greased baking
sheet and cover, allowing to rise for two hours.
Bake at 425F for 15-20 minutes.
Source: Southernplate.com