When I was a student at BYU-Idaho I took a couple of cooking classes. One was for learning and practicing serious cooking skills and one was focused on easy, frugal cooking. I learned this recipe from the second class and have used it often.
1 cup hot water 1 T. yeast dissolved in 2 T. warm water with 2 t. sugar
1 t. salt 1 beaten egg
1 ½ T. shortening 3 to 4 cups flour
¼ cup sugar
1. Combine hot water, salt, sugar, and shortening in a bowl. Cool to luke warm.
2. Prepare yeast, water and sugar and set aside.
3. Add yeast, softened in warm water.
4. Add the egg and half of the flour and beat well.
5. Stir in more flour—enough to make stiff (not hard) dough
6. Knead in the bowl 8 to 10 times.
(7. Put dough in oiled container, and refrigerate.
8. Take the dough from refrigerator 2 to 3 hours prior to forming into rolls.) Optional
9. Shape dough into desired variation. (crescents, or twists or cookie cut outs etc)
10. All variations need to rise in a warm place 30 to 45 minutes or until double in size.
11. Bake at 350 or 375 degrees around 15 minutes or until desired browning.
What I love about this recipe is you can make it now and save it for later! The dough can be kept in the refrigerator for up to 6 days. I will often make the recipe, use half that day and save half for later in the week when we want fresh rolls again.
If you do put it in the fridge know that it will keep rising slightly. So don’t put it in a container that is exactly the right size.
After we made these rolls with the heart cookie cutters the first time, my daughter only wanted heart bread for a while. So we made them a few times in a row. Our other favorite use of the rolls is to shape them in to little bow knots. Then add this glaze as they come out of the oven: mix 1 TBS orange zest, 1 TBS Orange juice with 1/2 cup powdered sugar. Then apply with a pastry brush.