When I was the head cook at the restaurant in Illinois every night I would mix up a batch of 'overnight rolls.' One of my biggest regrets was not writing the recipe down. I guess at the time I didn't think about it. It would also have to be modified to be made at home. Since then I have searched for the duplicate home recipe.
The recipe I made yesterday for the lasagna was close but they should have been moister. They were very tender and had good flavor, just a bit dry. Which means, I will try this recipe again and reduce the amount of flour.
1 package active dry yeast
1 cup warm water (110F)
1/4 cup sugar
1 tsp salt
3 cups flour
1 egg
2 tablespoons shortening
Dissolve yeast in warm water.
(Sorry, I'm not sure where my next couple of pictures went.)
Beat in 1 1/2 cups flour.
Add egg and shortening. Mix well.
Add remaining flour using only enough to form a sticky ball.
Two hours before you're ready to bake the rolls, remove from the refrigerator.
Punch down the dough. (This is literally what it is. Just make a fist and punch it.)
On a floured surface pat the dough out into a log. Cut log into 12 equal pieces. Form pieces into a ball tucking and turning as you go.
Place rolls in a greased pan 2" apart.
Cover with a clean linen towel and let rise until double in size.
Next time I try these I am going to cut the recipe in half. I will still use the whole packet of yeast and a whole egg. I'll let you know how they turn out.
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