Time 40m Yield 1 dozen. Number Of Ingredients 8 Steps:
In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks.
Time 40m Yield 20 rolls. Number Of Ingredients 8 Steps:
In a bowl, dissolve yeast and 3/4 teaspoon sugar in 3 tablespoons water. Add remaining sugar and water, oil, egg, salt and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into 20 balls. Roll each into a 8-in. rope; tie into a loose knot. Place on a greased baking sheet; cover and refrigerate overnight. Allow rolls to sit at room temperature for 45 minutes before baking. , Bake at 375° until lightly browned, about 12-15 minutes. Brush with butter if desired. Remove to wire racks to cool.
Time 2h Yield 12 Number Of Ingredients 14 Steps:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm. In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam. Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight. The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes. Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.
Time 40m Yield 48 serving(s) Number Of Ingredients 9 Steps:
Dissolve yeast in 1/2 cup of warm water and set aside for 15 minutes or so. In a large bowl, add hot water and shortening. Let set until shortening melts. Add sugar and salt. Let cool until tepid. Add beaten eggs. Add two c. flour and mix well. Add yeast mixture. Stir and continue adding flour until a soft dough is formed Turn out on floured board and knead until the dough is pliable. Generously oil a large bowl and place dough in it. Turn dough in bowl until coated w/ oil. Cover w/ lid or heavy plate. Refrigerate overnight or for several hours. When ready to use, punch dough down. Turn out on floured board and halve dough. You may make several styles of rolls with this. Cloverleaf rolls: Cut dough halve into three equal pieces. Cut the three pieces into 24 equal pieces. You have 72 pieces of dough. Grease 2 muffin tins (makes 24 rolls). Work dough into floured balls. Place three in each muffin tin. Brush with melted butter and let raise until doubled. Cook at 350F for 20 minutes or until golden brown and crusty. Brush w/ melted butter and serve. *These rolls may be made ahead, allowed to raise and frozen in muffin tins. Thaw for an hour and bake as usual. **These rolls may be cooked half way through, removed from oven, allowed to cool and are then frozen. When ready cook frozen for another 10-15 minutes until cooked through and browned. Thus …A homemade version of"brown and serve". ***Dough will keep in fridge for two days. Keep punching it down. ****Dough makes great cinnamon buns or try Swedish tea ring which is filled w/ fruit of choice and cinnamon.
