I look forward to eating these rolls every holiday season – starting with Thanksgiving and ending with Christmas dinner leftovers. These are overnight rolls baked from scratch, so it’s a commitment. And it can be extremely frustrating when you wake up and the yeast failed to rise. Fortunately, it doesn’t happen often.
(Makes approximately 36)
1/2 cup unsalted butter
1/2 cup Crisco or vegetable shortening
1 cup sugar
1 1/2 tsp salt
1 cup boiled water
2 packages of dry yeast
2 eggs, beaten
1 cup cold water
6 1/2 cups unbleached all purpose flour
1. Melt butter and shortening
2. Dissolve sugar and salt in butter
3. Boil 1 cup of water and add water to the butter mixture
4. Cool water to 110 degrees, then add yeast, stirring constantly until dissolved
5. Put wet mixture in a stand mixer and add beaten eggs and 1 cup cold water – mix
6. Add the flour to the wet mixer, a little at a time
7. Place dough, covered with loose plastic wrap, in the refrigerator overnight (you can keep it in the bowl, but scrape the sides and gently shape the dough into a ball at the bottom of the bowl). Overnight means a minimum of 6-8 hours, so the dough can be made very early in the morning for dinner, in theory.
The next morning or 3 hours before:
1. Divide dough into thirds
2. Roll each section on a well floured surface into a large circle
3. Cut the circle into 12 sections or slices
4. Roll up each section, starting from the large side (like a croissant), and place tip side down on a greased cookie sheet
5. Repeat for the rest of the dough, resulting in three cookie sheets of rolls
6. Cover the rolls with a clean towel and put in a warm place to rise for 2-3 hours. If you used quick rising yeast, check after 1 1/2 hours.
7. Preheat oven to 400 degrees F.
8. Bake, one sheet at a time, for 8-10 minutes