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Slow-Rise Yeast Rolls
- 2 cups warm water (90 degrees F to 100 degrees F)
- 2 packages yeast
- 6 1/2 to 7 cups bread flour
- 1/2 cup granulated sugar
- 2 teaspoons salt
- 1 egg
- 1/4 cup shortening
- Mix warm water and yeast together. Add half the flour, sugar and salt and
beat until well mixed (a heavy-duty mixer or food processor is useful here).
- Add egg and shortening and gradually add the remaining flour.
- Knead for about 5 minutes.
- Put into oiled bowl. Cover with damp cloth and refrigerate.
- Divide into quarters next day (or up to three or four days later).
- Shape the rolls as suggested below. Brush with milk and top with seeds as
desired. Allow to rise at room temperature 1 to 2 hours.
- Grease baking pans as necessary and bake for 12 to 15 minutes at 400 degrees
- Roll Shaping: Form small balls and put 3 in each muffin cup.
- Roll larger ball in butter, then in sesame seeds.
- Shape into ropes about 1/2 inch in diameter and 8 inches long; make a loop
and pull end through to make a knot.
- Roll quarter of dough into a circle and spread with soft butter, cut into
wedges and roll to form crescents.