Bill l. amazing yeast rolls

Bill Littlefield’s Amazing Yeast Rolls ~  Annette H. Briggs

• 2 Tbsp active dry yeast
  
• 2 ½ cups warm water (110-115 degrees, hotter than this will kill the yeast)
  
• ¼ cup shortening
  
• 1 stick butter (not margarine!)
  
• almost 1 cup sugar
  
• 1 Tbsp salt
  
• 2 eggs, beaten
  
• 8 cups unbleached all purpose flour
  

Gently mix together the yeast, sugar and water.  Leave alone until active.  Active means it is bubbling and you can smell yeast working.  It will look foamy.  Bread recipes call this mix the “proof.”

Melt together the butter and shortening.  Cool to 115 degrees and then add to proof.  

Stir in eggs and salt.

Add 3 cups of flour and stir until smooth.  Add remaining flour 1 cup at a time, stirring constantly.

Cover loosely and refrigerate overnight, up to three days.  The dough will double in the bowl.

Punch down and divide into fourths.  Sprinkle countertop with flour and roll each fourth into a circle.  Cut into wedges like a pizza.  Starting with outer edge, roll each wedge into a crescent.

Spray cookie sheets with oil, and space rolls to allow doubled size when risen.  Cover loosely with greased plastic wrap and let rise 3-4 hours.

Bake rolls 8-11 minutes at 400.  Remove from oven and brush with melted butter.

They freeze well too.

Note:  In the event that bread does not rise in the bowl - pinch off bits the size of large strawberries and roll into strips on floured board while oil heats in cast iron skillet.  Season strips lightly with seasonings of choice such as garlic salt, chili powder, cinnamon sugar.  When oil is hot, lay strip in oil for 1-2 minutes and flip, fry another 1-2 minutes and remove.  Naan!  Butter, jam, goat cheese, ham, any topping you want.