Overnight Rolls Recipe

Summary

Servings3Cuisine
Method

Ingredients

 Dry yeast1 Tablespoon
 Warm water1⁄4 Cup (4 tbs) (105 To 115)
 Water2 Cup (32 tbs)
 Sugar1 Cup (16 tbs)
 Shortening1⁄4 Cup (4 tbs)
 Eggs2 , beaten
 Salt1 Tablespoon
 All purpose flour6 1⁄2 Cup (104 tbs) (Divided)

Nutrition Facts

Serving size

Calories 1457 Calories from Fat 205

% Daily Value*

Total Fat 23 g35.8%

Saturated Fat 5.8 g28.8%

Trans Fat 2.2 g

Cholesterol 141 mg

Sodium 1994.2 mg83.1%

Total Carbohydrates 275 g91.8%

Dietary Fiber 8.4 g33.5%

Sugars 67.6 g

Protein 34 g68.2%

Vitamin A 3.2% Vitamin C 0.02%

Calcium 6.4% Iron 78%

*Based on a 2000 Calorie diet

Directions

Dissolve yeast in 1/4 cup warm water, let stand 5 minutes.
Heat 2 cups water, sugar, and shortening in a saucepan until shortening melts.
Cool to 105° to 115°.
Add yeast mixture, eggs, salt, and 1 cup flour, mixing well.
Gradually stir in remaining flour. (Dough will be soft.)
Place dough in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, cover and refrigerate overnight.
Divide dough into fourths, divide each fourth into 9 equal pieces.
Roll each piece of dough into a ball, and place balls about 2 inches apart on greased baking sheets.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.
Bake at 375° for 10 to 12 minutes or until golden brown.
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