Prep 20 mins
Cook 20 mins
A great dinner roll. Or use this all purpose dough for cinnamon rolls, Swedish Tea Ring, or homemade "brown and serve" rolls. A keeper!
- 2 cups hot water
- 1⁄2 cup sugar
- 1⁄2 cup vegetable shortening
- 1 teaspoon salt
- 2 packages dry yeast, in water
- 1⁄2 cup warm water
- 2 eggs, beaten
- 7 cups (more or less) flour, to form dough
- melted butter
- Dissolve yeast in 1/2 cup of warm water and set aside for 15 minutes or so.
- In a large bowl, add hot water and shortening. Let set until shortening melts.
- Add sugar and salt.
- Let cool until tepid.
- Add beaten eggs.
- Add two c.
- flour and mix well.
- Add yeast mixture.
- Stir and continue adding flour until a soft dough is formed
- Turn out on floured board and knead until the dough is pliable.
- Generously oil a large bowl and place dough in it.
- Turn dough in bowl until coated w/ oil.
- Cover w/ lid or heavy plate.
- Refrigerate overnight or for several hours.
- When ready to use, punch dough down.
- Turn out on floured board and halve dough.
- You may make several styles of rolls with this.
- Cloverleaf rolls: Cut dough halve into three equal pieces.
- Cut the three pieces into 24 equal pieces.
- You have 72 pieces of dough.
- Grease 2 muffin tins (makes 24 rolls).
- Work dough into floured balls.
- Place three in each muffin tin.
- Brush with melted butter and let raise until doubled.
- Cook at 350F for 20 minutes or until golden brown and crusty.
- Brush w/ melted butter and serve.
- *These rolls may be made ahead, allowed to raise and frozen in muffin tins.
- Thaw for an hour and bake as usual.
- **These rolls may be cooked half way through, removed from oven, allowed to cool and are then frozen. When ready cook frozen for another 10-15 minutes until cooked through and browned.
- Thus ...A homemade version of"brown and serve".
- ***Dough will keep in fridge for two days.
- Keep punching it down.
- ****Dough makes great cinnamon buns or try Swedish tea ring which is filled w/ fruit of choice and cinnamon.
Very easy to make. I like the fact that I can make it in advance and have fresh rolls whenever we need them. I made the clover leaf rolls per the directions. The rolls were very crunchy on the outside but soft and fluffy on the inside. There were oohs and ahs and sighs of pleasure coming from my family when I brought the rolls to the table.
Excellent recipe! I followed directions exactly...except I used 1/2 whole wheat flour. It worked perfectly! I made one batch and left overnight in the fridge as a test for cinnamon rolls and they were GREAT! I am making a second batch right now as we are having a bake sale at church tomorrow and I can tout them as a bit healthier with 1/2 whole wheat! Thanks for a real keeper! Can't wait to try them out for everyday rolls!
These were superb!! I made regular rolls for dinner and also used part of the dough for recipe #193846. The rest went into freezer for later. :) Thanks for the great recipe, Aroostook! This recipe made it into our book#179809!