Overnight yeast rolls
Last updated 6/12/2012 12:47:25 AM. Recipe ID 8107. Report a problem with this recipe.
Title: Overnight yeast rolls
Yield: 3 Dozen
3 tb Yeast
1 c Water, warm 105F.
1 c Shortening
1 c Sugar
1 ts Salt
1 c Water, boiling
2 lg Eggs
6 c Flour
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
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.
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.
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.
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