Directions: |
Directions:Day 1
measure water an check temperature of the water
Warm a small to medium size bowl by running very warm water in the bowl. Dry with a very clean cloth.
Add yeast and sugar to the bowl.
Pour in water from step #1 and dissolve by stirring with a small spoon.
Let bowl set in a place not to be disturbed for at least 5-6 minutes with a clean towel draped over the bowl. Check after 5-6 minutes to see if yeast is active. It should be bubble or foamy looking.
In an electric mixer bowl put shortening, egg, and salt and begin to mix with the flat paddle.
Add 1 1/2 cups of the flour.
Add the "working" yeast. Beat at low speed of mixer until smooth.
Stop the mixer and change to the dough hook.
Gradually add 1 1/2 C more flour, beating with the dough hook until a soft dough begins to form.
Lightly dust the work surface with the 1/2 C flour (It may take a little more or a little less)
Turn the dough out onto the work surface and knead for 5 minutes until a smooth, rounded ball is formed.
Grease the inside of a very large mixing bowl with shortening.
Drop the ball of dough into the mixing bowl and roll the dough around until it is coated with shortening.
Cover the bowl with clear plastic wrap. Label and put in the refrigerator.
Day 2
Remove dough form refrigerator and allow to come to room temperature
Dust the work surface with a very small amount of flour. (use only enough flour to keep dough from sticking to your hands will make a lighter, more tender bread.)
With your fist, punch dough to deflate.
Roll dough out onto work surface and knead 4-5 times.
Divide dough into two equial pieces.
Work with one part of the dough at a time.
Roll into a long rope and cut into 12 equal sections.
Form buns and place on a cookie sheet with sides and line with parchment paper.
Cover tightly with plastic wrap sprayed with cooking spray on the side that iwll contact the rolls.
Make remaining dough into shaped rolls.
Refrigerate overnight.
Day 3
Take rolls out of refrigerator and partially unwrap to allow it to finish rising.
Bake 15-20 minutes at 350º. |
This recipe for Basic Yeast Dough is from