Slow−Rise Yeast Rolls
Ingredients
- 2 cup warm water (90 degrees F to 100 degrees F)
- 2 package yeast
- 0 each to 7 cups bread flour
- 0.5 cup granulated sugar
- 2 tsp salt
- 1 each egg
- 0.3 cup shortening
Instructions
- 1
Mix warm water and yeast together.
- 2
Add half the flour, sugar and salt and beat until well mixed (a heavy-duty mixer or food processor is useful here).
- 3
Add egg and shortening and gradually add the remaining flour.
- 4
Knead for about 5 minutes.
- 5
Put into oiled bowl.
- 6
Cover with damp cloth and refrigerate.
- 7
Divide into quarters next day (or up to three or four days later).
- 8
Shape the rolls as suggested below.
- 9
Brush with milk and top with seeds as desired.
- 10
Allow to rise at room temperature 1 to 2 hours.
- 11
Grease baking pans as necessary and bake for 12 to 15 minutes at 400 degrees F.
- 12
Roll Shaping Form small balls and put 3 in each muffin cup.
- 13
Roll larger ball in butter, then in sesame seeds.
- 14
Shape into ropes about 1/2 inch in diameter and 8 inches long; make a loop and pull end through to make a knot.
- 15
Roll quarter of dough into a circle and spread with soft butter, cut into wedges and roll to form crescents.