Time 45m Yield 36 rolls. Number Of Ingredients 8 Steps:
Dissolve yeast in 1/2 cup warm water (110°-115°). In a separate bowl, combine 1 cup boiling water and shortening. Add remaining (room-temperature) water, eggs, salt, sugar and yeast mixture., Stir in 1 cup of flour at a time, mixing well after each addition, until a soft dough forms. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., Turn onto a lightly floured surface; divide dough into nine portions. Divide and shape each portion into 12 balls. Place 3 balls in each cup of 3 greased muffin tins. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour., Preheat oven to 375°. Brush rolls with half of melted butter; bake until golden brown, 15-20 minutes. Remove from oven; brush with remaining butter.
Time 1h15m Yield about 2-1/2 dozen. Number Of Ingredients 10 Steps:
Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash potatoes (you should have about 2 cups). Cool slightly., In a large bowl, mix sugar, salt, yeast and 2 cups flour. In a small saucepan, heat milk, water and shortening to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs and potatoes; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be very sticky)., Do not knead. Place dough in a large greased bowl, turning once to grease top. Cover; refrigerate overnight., Punch down dough. Using a tablespoon dipped in melted butter, drop 3 spoonfuls of dough into a greased muffin cup. Repeat, re-dipping spoon in butter., Cover; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°., Brush tops with remaining melted butter. Bake until golden brown, 12-15 minutes. Cool in pans 5 minutes. Remove to wire racks; serve warm.
Time 12h15m Yield 36-48 rolls Number Of Ingredients 10 Steps:
Pour 1 cup boiling water over shortening in a large bowl, stirring to melt shortening. Let stand 30 minutes or until completely cooled. Stir together yeast, 1/2 cup warm water, and 1 teaspoon sugar in a glass measuring cup; let mixture stand 5 minutes Beat eggs at medium speed using a heavy-duty stand mixer; add 1/2 cup sugar and salt. Add shortening mixture and yeast mixture. Reduce speed to low, and gradually add 5 cups flour, beating until blended. Cover and chill dough 12 hours or up to 5 days. Turn dough out on a lightly floured surface, and roll to 1/4-inch thickness. Cut with a lightly floured 2 1/2-inch round cutter. Make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal. Place rolls on lightly greased baking sheets. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in bulk. Brush rolls evenly with melted butter. Bake at 400° for 15 minutes or until golden brown. Brush again with melted butter, if desired.
Time 14h35m Yield 24 rolls, 24 serving(s) Number Of Ingredients 17 Steps:
In a saucepan, heat 2 cups milk to scalding, remove from heat and cool to lukewarm. In a mixing bowl, dissolve yeast in warm water. Stir in cooled/scalded milk, 1/3 cup sugar, vegetable shortening, baking powder, salt, egg and 2 to 3 cups of flour. Beat until smooth. Mix in enough remaining flour to make a dough easy enough to handle. Turn dough out onto a floured board; knead 8-10 minutes. Place in a greased bowl, cover and let rise until doubled in size (about 1 1/2 hours). Grease two 9x13x2-inch pans. Punch down dough and divide into two equal portions. On a lightly floured surface roll one half into a 12"x10" rectangle. Spread rectangle with 2 Tablespoons of the softened butter, leaving 1/2 inch edge for sealing. In a small bowl combine 1/2 cup sugar and the cinnamon (both the 1 Tablespoon plus the 1 teaspoon). Sprinkle half of the sugar/cinnamon mixture over the buttered portion of the dough. Roll up jelly-roll style, beginning at the wider side. Pinch edges of the dough to seal in the filling. Carefully cut the roll into 12 equal slices. Place the slices in one of the prepared pans. Repeat the process with the other portion of the dough. Wrap both pans in aluminum foil. Refrigerate at least 12 hours but no longer than 48. (To bake immediately, don’t wrap in foil but cover and let rise in a warm place until double - 30 minutes - then bake as directed. Heat oven to 350°F Remove foil from pans and bake for 30-35 minutes. For icing: Combine the powdered sugar, 2 Tablespoons milk and vanilla until smoot and of a spreading consistency. Spread over rolls while warm.
