A versatile, large-batch recipe for soft yeasted rolls. The dough can be refrigerated for up to two weeks, allowing you to bake fresh hot rolls whenever you like.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 qt (4 Cups) | Milk |
| 1 Cup | Crisco (Solid Vegetable Shortening) |
| 1 Cup | Sugar |
| 1 tsp | Salt |
| 2 pkgs (4 ½ tsp) | Yeast |
| 9 - 10 Cups | Flour (All-Purpose recommended) |
| 1 tsp | Baking Powder |
| ½ tsp | Baking Soda |
Instructions
- In a large saucepan, combine the milk, shortening, sugar, and salt. Heat over medium heat, stirring, until the mixture comes to a rolling boil.
- Remove from heat and let the mixture cool until it is lukewarm (105-115°F).
- Pour the lukewarm liquid into a very large mixing bowl. Sprinkle the yeast on top and let it dissolve for a few minutes.
- Add 4-5 cups of the flour to the bowl and beat well until you have a smooth batter (this is the “sponge”).
- Cover the bowl and let the sponge rise in a warm place until doubled in size (about 1-2 hours).
- Stir the sponge down. Add the baking powder and baking soda, then gradually mix in the remaining 4-5 cups of flour to form a soft dough.
- Turn the dough out onto a floured surface and knead for 5-10 minutes until smooth and elastic.
- At this point, you can either bake the rolls immediately or refrigerate the dough.
To Bake Immediately:
- Shape the dough into rolls, place them on a greased baking sheet, and let them rise for about 30 minutes. Bake at 375°F for about 15 minutes, or until golden.
To Refrigerate:
- Place the kneaded dough in a large, greased bowl, cover tightly, and store in the refrigerator for up to 2 weeks. When ready to bake, pinch off dough, shape into rolls, let rise for 30-60 minutes, and bake as directed above.
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