Doubly Good Yeast Rolls
From the kitchen of John Curry
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
||Tags:||Dairy‑free, Good for parties/potlucks, Kid friendly|
1 teaspoon sugar
1 teaspoon salt
1 package dry yeast
1/2 cup water
8 cups all-purpose flour (I increased it from the original 7)
1/2 cup sugar
1 cup shortening (stick margarine or butter seems to work best)
2 cups water
When ready to bake, preheat oven to 400 degrees.
Grease 3 9-inch round baking pans, set aside.
Combine first five ingredients in a mixing bowl.
Mix for 2 minutes on low speed of an electric mixer and set aside.
Combine flour with remaining ingredients in a large mixing bowl.
Mix for 3 minutes with a heavy duty electric mixer at medium speed (use dough hooks if available).
Add yeast mixture and mix for 3 minutes at medium speed.
Cover and let rise in a warm place (85 degrees) free from drafts for about 3 hours or until the dough has doubled in bulk. Punch dough down. Cover and refrigerate overnight.
With lightly floured hands, shape dough into 1-1/2 inch balls; place in prepared pans.
Let dough rise in a warm place (85 degrees), free from drafts, for about 2 hours or until doubled in bulk.
Bake rolls for 10-12 minutes.
Note: Dough may be stored in the refrigerator for up to 4 days.
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