Overnight Yeast Rolls

Course Breads: Rolls
Servings 3 dozen

Ingredients

  • 2 ¼ oz envelopes active dry yeast
  • 1 cup warm water
  • 1 cup shortening
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 cup boiling water
  • 2 large eggs
  • 6 cups all-purpose flour

Instructions

  • Combine yeast and warm water; let stand 5 minutes.
  • Place shortening, sugar, and salt in a mixing bowl. Add boiling water; beat at medium speed until smooth. Add eggs and yeast mixture, beating at low speed until blended; gradually beat in flour. Cover and chill 8 hours.
  • Shape into 1-inch balls; place 3 balls in each greased muffin cup.
  • Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
  • Bake at 400° for 12 minutes or until lightly browned.

Notes

Overnight Yeast Rolls (variations)
2 dozen
Cinnamon Rolls: Divide chilled dough in half; roll each portion into a 12×10-inch rectangle. Brush each rectangle with 2 tablespoons melted butter. Combine ⅔ cup firmly packed light brown sugar, ½ cup raisins, and 1 tablespoon ground cinnamon; sprinkle over rectangle. Starting with a long side, roll up, jellyroll fashion; press edges to seal. Cut into 1-inch slices; place in a lightly greased 13×9-inch pan. Let rise; bake as directed. Cool slightly. Combine 2 cups sifted powdered sugar, 3-4 tablespoons milk, and 1 teaspoon vanilla. Drizzle over warm rolls.
Orange Rolls: Divide chilled dough in half; roll each portion into a 12×10-inch rectangle. Combine 2 ½ cups sifted powdered sugar, 2 teaspoons grated orange rind, ¼ cup melted butter, and 3 tablespoons fresh orange juice; spread over rectangles. Starting with a long side, roll up, jellyroll fashion, pressing edges to seal. Cut logs into 1-inch slices, and place in a lightly greased 13×9-inch pan. Let rise, and bake as directed. Cool slightly. Combine 2 cups sifted powdered sugar, ½ teaspoon grated orange rind, and 2-3 tablespoons fresh orange juice. Drizzle over warm rolls.