* Exported from MasterCook *
Rolls, Refrigerator
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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1 cup vegetable shortening -- plus
1 tbsp. vegetable shortening
1 cup sugar
1 1/2 tsp. salt
2 eggs -- lightly beaten
14 gram active dry yeast
7 cups flour
1/4 cup butter -- melted
Grease a baking sheet with 1 tbsp. shortening; set aside. Put
remaining shortening, sugar, salt, and 1 cup boiling water into a
large nonmetal bowl and stir to dissolve shortening; let cool to
lukewarm. Add eggs and stir with a wooden spoon to combine.
Put yeast and 1 cup warm water into a small bowl and stir to
dissolve. Add yeast mixture to shortening mixture; stir to combine.
Add flour and stir, first with a wooden spoon, then with your hands,
to form a dough. Turn dough out onto a heavily floured surface and
knead gently until dough forms a smooth ball, 1-2 minutes. Clean out
bowl, place dough inside, and cover with plastic wrap. Refrigerate
for at least 4 hours or overnight.
Transfer dough to a lightly floured surface and roll out into an 8" x
15" rectangle. Cut out rounds using a 2 1/2" round biscuit cutter.
Brush tops of each round with melted butter (reserve leftover
butter), then fold each in half to form half-moon shapes, pressing
down gently on edges to secure shape. Arrange rolls on the prepared
baking sheet, spaced evenly apart. Cover loosely with plastic wrap
and place in a warm spot to let rise until doubled in size, about 1-2 hours.
Preheat oven to 425F. Uncover rolls and bake until golden brown and
cooked through, 13-15 minutes. Brush with reserved butter; let cool.
Description:
"You can prepare this dough and keep it in the fridge for up to a
week, making as many rolls as needed on a day-to-day basis for your
family's meals."
Source:
"This article was first published in Saveur in Issue #94"
S(Internet Address):
http://www.saveur.com/article/Recipes/Refrigerator-Rolls
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Per Serving (excluding unknown items): 362 Calories; 16g Fat (39.3%
calories from fat); 6g Protein; 49g Carbohydrate; 2g Dietary Fiber;
30mg Cholesterol; 213mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 3 Fat; 1/2 Other Carbohydrates.
NOTES : 2015 - 0412