Recipe For Cooking Slow-Rise Yeast Rolls

Toaster Oven Yeast Breads :: Dinner Rolls

Slow-Rise Yeast Rolls

2 C. warm water (90 degrees F to 100 degrees F)
2 pkg. yeast
6 1/2 to 7 C. bread flour
1/2 C. sugar
2 tea. salt
1 egg
1/4 C. vegetable shortening

Mix warm water and yeast together. Add half the flour, sugar and salt and beat until well mixed (a heavy-duty mixer or food processor is useful here). Add egg and vegetable shortening and gradually add the remaining flour. Knead for about 5 min. Put into oiled bowl. Cover with damp cloth and refrigerate. Divide into qt.s next day (or up to three or four days later).

Shape the rolls as suggested below. Brush with milk and top with seeds as desired. Allow to rise at room temperature 1 to 2 hr.. Grease baking pans as necessary and bake for 12 to 15 min. at 400 degrees F.

Roll Shaping
Form sm. balls and put 3 in each muffin C.

Roll lrg.r ball in butter, then in sesame seeds.

Shape into ropes about 1/2 in. in diameter and 8 in. long; make a loop and pull end through to make a knot.

Roll qt. of dough into a circle and spread with soft butter, cut into wedges and roll to form crescents.