Overnight Yeast Rolls Recipe

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Overnight Yeast Rolls Ingredients

3 tbsp yeast
1 cup water, warm 105f.
1 cup shortening
1 cup sugar
1 tsp salt
1 cup water, boiling
2 large eggs
6 cup flour

A Recipe for
Overnight Yeast Rolls

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This is a recipe for Overnight Yeast Rolls from the recipe cookbook of Recipes-to-go (Bread)

Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

Overnight Yeast Rolls

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Miguel de Cervantes, Don Quixote

Overnight Yeast Rolls Directions

Proof yeast in 2 cup measure and let stand 5 minutes.

Combine shortening, sugar, and salt in mixing bowl. Add boiling water
and beat at medium speed with an electric mixer until smooth. Add
eggs and yeast mixture, beating at low speed until blended. Gradually
add flour and mix completely. Cover workbowl and chill for
8 hours.

Shape into 1 inch balls and place 3 balls in each greased muffin cup.

Cover and let rise for 45 minutes or double.

Bake at 400F for 12 minutes or until lightly browned.

CINNAMON ROLLS:

Divide chilled dough in half. Roll each portion into a 12 x 10
rectangle. Brush each rectangle with 2 tablespoons melted butter.
Combine 2/3 cup brown sugar, 1/2 cup raisins, and 1 tablespoon
cinnamon, Sprinkle over rectangles. Staring with a long side, roll
up, jellyroll fashion and press edges to seal. Cut into 1 inch slices
and place in lightly greased 13 x 9 pan. Let rise until double and
bake as directed. Cool slightly.

Combine 2 cups powdered sugar, 3 to 4 tablespoons milk, and 1 teaspoon
vanilla. Drizzle over warm rolls.

ORANGE ROLLS:

Divide dough as above. Combine 2 1/2 cups powdered sugar, 2 teaspoons
grated orange rind, 1/4 cup butter, melted and 3 tablespoons orange
juice. Proceed as above.

Combine 2 cups powdered sugar, 1/2 teaspoon orange rind, and 3
tablespoons orange juice. Proceed as above.

Serves: 3

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Overnight Yeast Rolls Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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