Never-Fail Yeast Rolls2014-07-21
- Servings : 3 dozen rolls
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 0m
The dough keeps in the refrigerator for up to a week. Hot rolls every evening, yippee!
- ¾ cup granulated sugar
- ¾ cup shortening
- 1 cup boiling water
- 2 pkgs active dry yeast
- 1 cup warm water (105-115 degrees)
- 2 large eggs
- 6-7 cups all purpose flour, divided
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
In a stand mixer using the paddle attachment, cream together sugar and shortening until light and fluffy.
Add boiling water, mix thoroughly.
Take bowl off stand and set in freezer to cool, about 20 minutes.
Meanwhile, dissolve yeast in the warm water; set aside until bubbly, about 7-8 minutes.
Remove bowl from freezer and re-attach to stand. Add eggs and beat to combine. Add yeast mixture, stir.
Combine 5 cups flour with salt, baking powder, and baking soda. Gradually add to bowl. Once all the flour has been added, replace paddle with dough hook. Knead for 5 minutes adding remaining flour until dough no longer clings to the sides (It may cling to the bottom of the bowl). Dough needs to be tacky, but not sticky. If dough feels dry or floury, the rolls will be dry and crumbly once baked.
At this point, dough can be stored in refrigerator for up to 5 days in a lidded greased container (turn dough to grease the top). Or, the dough can be formed and baked immediately.
To form and bake: Spray 3 9” cake pans with non-stick spray. Set aside until needed. Roll dough into 2” balls and place into prepared cake pans. Do not crowd.
Cover and let rise in a warm area until double in size, about 1 to 1-1/2 hours. If you are working with refrigerated dough, it may take longer depending on the warmth of the rising area. Don’t be surprised if it takes 2 hours.
Bake in a preheated 375 degree oven until a rich golden brown all over, about 20 minutes. Brush tops with melted butter. Serve hot, warm, or room temperature.
NOTE: Do not be tempted to bake before the rolls have doubled in size. Baking before they have doubled, will yield dense heavy rolls. If you are using the refrigerated dough, you can make rolls whenever you want and how ever many you want at a time. Just use a greased pan according to the number of rolls you are baking.
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