No Knead Rolls

Carolyn Doster, Spearsville High

  • 1 package dry yeast
  • 1/4 cup lukewarm water
  • 2 Tbsp sugar
  • 1 1/4 tsp salt
  • 1/4 cup fat
  • 1 cup boiling water
  • 1 egg, beaten
  • 3 1/2 cup flour

Dissolve yeast in lukewarm water. Add sugar, salt and fat to boiling water and let cool to lukewarm. Add yeast mixture. Add beaten egg and flour; beat until smooth. Place dough in greased bowl; brush top lightly with melted fat; cover and store in refrigerator for at least 2 hours. Form into shape and let rise to double in bulk.

Bake in hot oven (425°) about 15 minutes.

Makes 18 – 24 rolls.





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