Melt in your mouth, no-knead Yeast Rolls.  The dough will keep for several days in the refrigerator.  Makes  5 to 6 dozen rolls

1 envelope Active dry yeast 1 envelope
1 cup Lukewarm water 250 mL
1 cup Boiling water 250 mL
1 cup Shortening 225 grams
2 Eggs, well beaten 2
1 tbsp. Salt 15 mL
1/4 cup Sugar 50 mL
5 - 6 cups All-purpose flour 1.3 - 1.5 L

Dissolve the yeast in the cup of lukewarm water.

Pour the boiling water over the shortening in a large bowl, melting the shortening. Stir until cool.. Add the yeast mixture, eggs, salt and sugar. Add 3 to 4 cups of the flour to the liquid mixture, using an electric mixer to beat until smooth and creamy. Stir in the remaining flour (up to 6 cups total), then cover tightly and refrigerate for at least 4 hours. Spoon desired amount of the dough onto a floured surface and pat to a 1/2 inch [1 cm] thickness. Cut circles with a 2-1/2 inch [6 cm] glass. Fold each circle in half with a small pat of butter inside and pinch ends together. Place the rolls in a large greased 2-inch [5 cm]-deep baking pan.

Let rise, covered with plastic wrap, for 1-1/2 to 2 hours or until double in bulk.

Bake in preheated 400F [200C] oven for 10 minutes or until golden.

Select a category & press Go
[Home] [Recipes] [Graphics] [PSP Gallery] [Tips and Tricks] [Links] [Venice]
[About Me] [Christmas Treats]