Twice-baked Rolls

Total Time: 72 hrs 30 mins Preparation Time: 72 hrs Cook Time: 30 mins

Ingredients

• 1 (1/4 ounce) package active dry yeast
• 3/4 cup warm water
• 3/4 cup milk
• 1/3 cup sugar
• 2 1/4 teaspoons salt
• 1/4 cup melted shortening
• 4 1/2 cups sifted flour

Recipe

• 1 scald milk and cool to lukewarm.
• 2 dissolve yeast in warm water.
• 3 stir in milk, sugar, salt, shortening, and 2 1/2 cup flour.
• 4 beat until smooth.
• 5 stir in remaining flour until it makes a soft dough that leaves the sides of the bowl.
• 6 knead 4 minutes.
• 7 put in greased bowl and turn greased side of dough up; cover and let rise until doubled, about 1 1/2 hours.
• 8 punch down and divide into 24 pieces of equal size.
• 9 shape into rolls.
• 10 place about 3 inches apart on greased baking sheet or in greased muffin tins.
• 11 cover and let rise until doubled, about 45 minutes.
• 12 bake in a very slow oven (275°f) 20 to 30 minutes.
• 13 do not let rolls brown.
• 14 remove from baking sheet and cool at room temperature.
• 15 wrap rolls in plastic wrap or aluminum foil and store in refrigerator for several days or in freezer for 2-3 months.
• 16 to serve: brown rolls in hot oven (400°f) 7 to 10 minutes.