Overnight Refrigerator Yeast Dough
Kathryn Lutz/Marcy Delgado
2 packages active dry yeast
2 1/2 cups warm water
3/4 cups melted shortening
3/4 cups sugar
2 eggs well beaten
8-8 1/2 cups flour
2 1/2 teaspoon salt
1. Soften yeast in warm water add shortening, sugar, eggs, 4 cups flour and salt. Stir until well mixed together then beat until smooth.
2. Stir in remaining flour. This will be a soft dough. Place in a grease bowl and lighty greased surface of dough cover tightly with plastic wrap.
3. Store in the refrigerator overnight or 12 hours. (Keeps up to 4 days punch down daily)
4. Punch down and form into rolls of any desired shape. Arrange rolls in a greased pan
Cover with towel and let rise in a warm, draft-free place until doubled in size about 1 hour
5. Bake at 400º for 15-20 minutes
TYPES OF ROLLS:
Cloverleaf Rolls-Form dough into one-inch balls. Place three balls into each greased muffin cup. Brush with melted butter.
Crescent-shaped Rolls - Roll dough into a twelve-inch circle, about one-fourth-inch thick. Spread with melted butter. Cut into sixteen wedges. Roll up, beginning at rounded edge. Place rolls, with point underneath, onto greased baking sheet, curving slightly. Brush with butter.
Parker House Rolls - Roll dough into an oblong shape, about one-fourth inch thick. Cut into three-inch circles and brush with melted butter. Make a crease across each circle; fold so top half overlaps slightly. Press edges together. Place close together onto greased baking pan. Brush with butter.
Round Rolls - After resting, shape the dough into 24 tight balls between the palm of your hands.