Gail Lewis's Refrigerator Yeast Rolls

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Gail Lewis's Refrigerator Yeast Rolls

Recipe Information
Source: Karen "Sissy" Wommack Serves/Makes:Bunch Ingredients 2 1 oz (28 grm). packages yeast 1 cup (225 ml) warm water 1 cup (225 ml) shortening 1/2 cup (125 ml) sugar 1-1/2 tsp (7 ml) salt 1 cup (225 ml) boiling water 2 eggs, beaten 6 cups (1425 ml) all-purpose flour 1-1/2 cups (350 ml) stick butter Preparation Put the 2 packages of yeast in the warm water and stir and sit aside. In the mixing bowl, using the flat mixing head, blend the shortening, sugar and salt together. To this add the boiling water and mix. Add the dissolved yeast and mix. To this mixture start adding the flour a cup at a time, adding about 3 cups (700 ml) of the flour. Add the 2 beaten eggs to this mixture. Add more 1 cup (225 ml) of flour and mix. Then after you have mixed that, change the beater head on your mixer to the bread hook, and add 2 cups (475 ml) of the flour. Beat this up good. Cover the bowl with a plastic wrap and put in the refrigerator overnight, or until fully chilled. When you are ready to use the rolls, take them out of the refrigerator and dust all-purpose flour on a board or counter top and put the chilled dough on the flour and start kneading the dough until it is not sticky. Add flour to the kneading process as you think it needs it to keep it from being sticky, but fon't over flour it. Roll out dough (about 1/4 of the dough at a time) about 1/4 inch thick and cut out with a floured glass or biscuit cutter (do not twist the cutter, this makes them tough) (NOTE: you flour the glass or biscuit cutter, by dipping it down into flour each time you cut or as needed to keep the dough from sticking to the glass or biscuit cutter, or whatever you are using.) Put rolls on an ungreased pan, do not let them touch, give them room to rise and spread out some, then put them uncovered in a warm place, away from a draft, and let them rise for at least 2 hours.(Like in the microwave, I put them in the bathroom and turn on the heater and shut the doors, ha, don't you just love that?) Preheat oven to 350 degrees (175 C.). After they have risen, melt the stick of butter and brush the butter on the tops of the rolls and bake them at 350 degrees (175 C.) in the oven until brown. Comments Note: The dough will keep in the refrigerator for 2 or 3 days, before you use it, and before you let it go through the "Rising Procedure" if you want to keep it that long. I have also heard that after you cut them out and before you let them rise, you put them on the pan, just freeze them on the pan and when frozen then you take them off the pan and put them in zip lock bags and put them back in the freezer and when you want them, just take out ever how many you want, and put them on the baking pan and go through the "Rising Procedure". They probably would take longer to rise because of them being frozen starting out. Then bake as directed (Now I have NEVER tried this, so you are on your own.) Also Note: I use the Large Kitchen Aid Stand Mixer to make these, but I am sure you can do it the OLD FASHIONED WAY, Ha. GOOD LUCK!!! I did not meet my sister Gail until I was 14 years old, and it was at my daddy's funeral. My dad was a rounder and was married 8 times and so far we have found 10 children. Since he has died we have found 3 of them. So he was a BUSY man. ha. Gail and I have been close ever since, she is 6 years older than me. Of my immediate family of siblings, I am the only girl. We have an older 1/2 sister, Nyla, that we try and get together with as often as possible, but Gail and I run the roads together as often as we can. She has rheumatoid arthritis and has a hard time getting around and was a widow before she was 50. We live about 2 hours away from each other, which is another problem, but we manage. Enjoy, Sissy

Recipe Information

Source:: Karen "Sissy" Wommack

Serves/Makes:Bunch

Ingredients

2 1 oz (28 grm). packages yeast
1 cup (225 ml) warm water
1 cup (225 ml) shortening
1/2 cup (125 ml) sugar
1-1/2 tsp (7 ml) salt
1 cup (225 ml) boiling water
2 eggs, beaten
6 cups (1425 ml) all-purpose flour
1-1/2 cups (350 ml) stick butter

Preparation

Put the 2 packages of yeast in the warm water and stir and sit aside.
In the mixing bowl, using the flat mixing head, blend the shortening, sugar and salt together.
To this add the boiling water and mix.
Add the dissolved yeast and mix.
To this mixture start adding the flour a cup at a time, adding about 3 cups (700 ml) of the flour.
Add the 2 beaten eggs to this mixture.
Add more 1 cup (225 ml) of flour and mix.
Then after you have mixed that, change the beater head on your mixer to the bread hook, and add 2 cups (475 ml) of the flour. Beat this up good.
Cover the bowl with a plastic wrap and put in the refrigerator overnight, or until fully chilled.
When you are ready to use the rolls, take them out of the refrigerator and dust all-purpose flour on a board or counter top and put the chilled dough on the flour and start kneading the dough until it is not sticky.
Add flour to the kneading process as you think it needs it to keep it from being sticky, but fon't over flour it.
Roll out dough (about 1/4 of the dough at a time) about 1/4 inch thick and cut out with a floured glass or biscuit cutter (do not twist the cutter, this makes them tough) (NOTE: you flour the glass or biscuit cutter, by dipping it down into flour each time you cut or as needed to keep the dough from sticking to the glass or biscuit cutter, or whatever you are using.)
Put rolls on an ungreased pan, do not let them touch, give them room to rise and spread out some, then put them uncovered in a warm place, away from a draft, and let them rise for at least 2 hours.(Like in the microwave, I put them in the bathroom and turn on the heater and shut the doors, ha, don't you just love that?)
Preheat oven to 350 degrees (175 C.).
After they have risen, melt the stick of butter and brush the butter on the tops of the rolls and bake them at 350 degrees (175 C.) in the oven until brown.

Comments

Note: The dough will keep in the refrigerator for 2 or 3 days, before you use it, and before you let it go through the "Rising Procedure" if you want to keep it that long. I have also heard that after you cut them out and before you let them rise, you put them on the pan, just freeze them on the pan and when frozen then you take them off the pan and put them in zip lock bags and put them back in the freezer and when you want them, just take out ever how many you want, and put them on the baking pan and go through the "Rising Procedure". They probably would take longer to rise because of them being frozen starting out. Then bake as directed (Now I have NEVER tried this, so you are on your own.)

Also Note: I use the Large Kitchen Aid Stand Mixer to make these, but I am sure you can do it the OLD FASHIONED WAY, Ha. GOOD LUCK!!!

I did not meet my sister Gail until I was 14 years old, and it was at my daddy's funeral. My dad was a rounder and was married 8 times and so far we have found 10 children. Since he has died we have found 3 of them. So he was a BUSY man. ha. Gail and I have been close ever since, she is 6 years older than me. Of my immediate family of siblings, I am the only girl. We have an older 1/2 sister, Nyla, that we try and get together with as often as possible, but Gail and I run the roads together as often as we can. She has rheumatoid arthritis and has a hard time getting around and was a widow before she was 50. We live about 2 hours away from each other, which is another problem, but we manage. Enjoy, Sissy