Dinner Rolls
From Jeanette Soltys's recipes. May also be made into loaves. Makes 3 loaves or 40 rolls. If you are short on time, all rising can be done at room temperature and will take about an hour for each rising.
Ingredients
  • 1/2Cup Solid Shortening
  • 3/4Cup Sugar
  • 6Cups Flour
  • 1cake YeastMay also use bulk dry yeast about 4.5 teas or two packets.
  • 2 1/2 Cups Warm Water115 - 125 degrees
  • 2 Eggs - beaten
  • Extra Virgin Olive OilTo brush on top
Instructions
  1. In large mixing bowl, blend shortening and sugar
  2. Beat in eggs
  3. Add salt
  4. Dissolve yeast in water and add to mixture
  5. Stir in flour until moist
  6. Cover and store in refrigerator overnight
  7. By morning, dough will have doubled. Punch down and turn out onto heavily floured work area. It is a sticky but light dough.
  8. Work dough with flour until dough is easy to handle
  9. Roll to 1/4" thickness and form into loaves or cut into shapes to place on greased cookie sheet. You may also roll into a balls the size of walnuts and place three balls in each greased muffin or cupcake pan for cloverleaf style rolls.
  10. Allow to rise until double
  11. Bake at 450 degrees for 10 minutes, then reduce to 350 degrees until rolls are brown, about 5 - 10 minutes.
  12. If making loaves, bake at 325 degrees for 45 minutes.