This recipe makes up to 24 rolls. Use as much as you would like and keep the rest in the fridge for another meal. I purchase yeast in bulk at the local health food store. Currently it is $4.49 a pound. This is a much cheaper option than the small packets. Store the yeast in the freezer to keep it fresh. A pound of yeast lasts me 6 months or longer.
1 ½ teaspoon sea salt
1 cup shortening or coconut oil
1 cup sugar
1 cup water
2 eggs beaten
2 pkg. dry yeast or 2 tablespoons
1 cup warm water
6 cups unsifted plain flour (unbleached, rye or use what you like. I use a combo of plain and rye)
Sprinkle yeast into the 1 cup warm water and stir until dissolved. Let the yeast sit while mixing other ingredients to activate. In a large mixing bowl, pour 1 cup water over shortening sugar and salt. Stir well. Add beaten eggs and yeast to the mixture then stir well. Add flour one cup at a time stirring until combined. Place covered dough in the refrigerator. Dough must be in a large bowl as it will rise slightly. This dough will keep up to 10 days in the refrigerator.
To use dough:
If you would like to make rolls right after mixing:
set aside enough dough for the amount of rolls you will need. Half of the dough will make 12, a fourth will make 6 etc. Let the dough rise until double, normally 1 hr. Punch down and roll into shape (extra flour may be needed to prevent sticking). Place each roll into greased muffin cups. Let the rolls rise 1 hour until double. I usually form 3 -½ inch balls and place all 3 in one muffin cup. Once they rise and bake, the roll will be a clover shape.
If you would like to make the dough ahead of time and refrigerate:
The dough must be refrigerated for 4 hours before use. Remove enough dough for the amount of rolls you wish to make, form rolls place in greased muffin cups and let rise for 3 hours.
Bake at 425 degrees for 12 to 15 mins.
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