Wednesday, January 21, 2009

Refrigerator Yeast Rolls

My quest continues to find just the right biscuit recipe and these sure do come close. And these are make ahead biscuits which is even better. I put them together in the morning and by the time the kiddies were getting ready for bed, these were coming out of the oven so nice and hot. We spread on the butter and jam and ate like crazy. Yum! This recipe makes enough for two 9 x 13 inch pans so I used some for dinner and froze the rest. And they are just as good out of the freezer.

Refrigerator Yeast Rolls

1 (1/4 oz) envelope active dry yeast
2 cups warm water (105 to 115 degrees)
6 cups all purpose flour
1/2 cup sugar
1/2 tsp. salt
1/2 cup shortening
2 large eggs
1/2 cup butter, melted

Stir together yeast and warm water in a medium bowl. Let mixture stand for 5 minutes.

In a large bowl, stir together flour, sugar, and salt. Cut shortening into flour mixture with a pastry blender or a fork until crumbly. Stir in yeast mixture and eggs just until blended, being careful to not over mix. Chill covered for 8 hours.

Roll dough out to 1/4 inch thickness on a well floured surface (dough will be soft). Cut with a 1 1/2 inch round cutter (I used the top of a regular drinking glass dipped in flour). Re roll scraps as needed.

Brush rounds with melted butter. Using a butter knife, make a crease across each round and fold round in half. Gently press edges together to seal. Place close together in pan. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.

Preheat oven to 400 degrees. Bake rolls for 8 to 10 minutes or until golden brown. Serve with butter and jam.
From Southern Living magazine, December 2008

“I think the butter's slipped off your biscuit."