Post by gayla on May 11, 2008 23:33:36 GMT -5
Hay Hand Rolls
1 (.25 oz.) pkg. dry yeast
1 c. lukewarm water
1 T. salt
1 c. PLUS 1 T. sugar, divided
3 c. water
14 c. flour, divided (approximately)
3 eggs, beaten
1 c. shortening, melted
Combine the yeast and the lukewarm water. When this is dissolved, stir in the salt, the 1 T. of sugar, the water and 4 c. of the flour. Beat this well until it is bubbly. Cover and set aside at room temperature for several hours or overnight. After the sponge has set, add the beaten eggs, the melted and cooled shortening, the remaining 1 c. of sugar, and enough flour to make a soft dough. Turn out onto a floured breadboard and knead. Place in a greased bowl and let rise until double in bulk. Knead down and place in the refrigerator. Punch down each day. When you are ready to use, remove the portion of the dough desired from the refrigerator and let it stand at room temperature for 1 hour.
Make out into rolls and put on a greased cookie sheet. Let rise until double in bulk.
Bake at 400 degrees for 20 minutes.
1 (.25 oz.) pkg. dry yeast
1 c. lukewarm water
1 T. salt
1 c. PLUS 1 T. sugar, divided
3 c. water
14 c. flour, divided (approximately)
3 eggs, beaten
1 c. shortening, melted
Combine the yeast and the lukewarm water. When this is dissolved, stir in the salt, the 1 T. of sugar, the water and 4 c. of the flour. Beat this well until it is bubbly. Cover and set aside at room temperature for several hours or overnight. After the sponge has set, add the beaten eggs, the melted and cooled shortening, the remaining 1 c. of sugar, and enough flour to make a soft dough. Turn out onto a floured breadboard and knead. Place in a greased bowl and let rise until double in bulk. Knead down and place in the refrigerator. Punch down each day. When you are ready to use, remove the portion of the dough desired from the refrigerator and let it stand at room temperature for 1 hour.
Make out into rolls and put on a greased cookie sheet. Let rise until double in bulk.
Bake at 400 degrees for 20 minutes.