Prep 12 hrs
Cook 15 mins
Southern Living magazine April 2004 The beauty of these rolls is you don't have to bake them all the same day. Simply make the dough, and keep it tightly covered in the refrigerator for up to five days. Pinch off the amount you need, and save the rest for later. Southern Living Magazine Senior Writer Donna Florio says "They're like little pillows from heaven". Makes 3 to 4 doz. Prep: 15 min; Cook; 5 min.; Stand; 35 min.; Chill; 12 hours; Rise; 1 hr., 30 min.; Bake; 15 min. per batch This version has been updated per Southern Livings Web site.
- 1 cup water
- 1⁄2 cup shortening
- 1 (1/4 ounce) envelope active dry yeast
- 1⁄2 cup warm water (100° to 110°)
- 1 teaspoon sugar
- 2 large eggs
- 1⁄2 cup sugar
- 1 teaspoon salt
- 5 cups bread flour
- 1⁄4-1⁄2 cup butter, melted
- Pour 1 cup boiling water over shortening in a large bowl, stirring to melt shortening.
- Let stand 30 minutes or until completely cooled.
- Stir together yeast, 1/2 cup warm water, and 1 teaspoon sugar in a glass measuring cup; let mixture stand 5 minutes Beat eggs at medium speed using a heavy-duty stand mixer; add 1/2 cup sugar and salt.
- Add shortening mixture and yeast mixture.
- Reduce speed to low, and gradually add 5 cups flour, beating until blended.
- Cover and chill dough 12 hours or up to 5 days.
- Turn dough out on a lightly floured surface, and roll to 1/4-inch thickness.
- Cut with a lightly floured 2 1/2-inch round cutter.
- Make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal.
- Place rolls on lightly greased baking sheets.
- Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in bulk.
- Brush rolls evenly with melted butter.
- Bake at 400° for 15 minutes or until golden brown.
- Brush again with melted butter, if desired.
I made the recipe pretty much as written, but instead of melting shortening with boiling water, I softened a stick of butter, used all the water at once, used instant yeast which does not need blooming,, and shaped the dough into balls 1.5 oz. each. I then brushed with an egg wash and slashed the tops before baking. I think this is a good recipe, but I must strongly emphasize that the claims to this dough being able to last 5 days in the fridge are ridiculous! I would say, based on my experience, that these rolls should be baked within 24 hours after the dough goes into the fridge; no longer. Otherwise, the dough develops an off taste that definitely comes through in the finished item. Oh, and I did knead the dough for about 5 minutes before I stashed it. I only brushed with butter after they came out of the oven, and of course, as I do with all my rolls, I gave them a light shower of kosher salt as well. As long as you bake these within 24 hours, these are good rolls with good flavor, and a light texture and pleasantly-crispy crust when served warm, as long as you brush with the egg wash before baking.