Early Morning Yeast Rolls

 

It is easy to prepare yeast breads for dinner, but when I want fresh rolls for breakfast, I use this recipe.

Early Morning Yeast Rolls

On the day before serving, at 1:30 p.m., combine in a large bowl: 1/4 cup melted shortening, 1 cup hot water, 1/2 cup sugar and
1 1/2 t. salt. Stir until sugar dissolves. Cool to lukewarm.
Dissolve: 1 pkg. dry yeast in 1/2 cup very warm water. Add to cooled mixture along with: 1 whole egg plus 1 egg yolk, beaten.
Reserve egg white.
Add: 5 1/2 to 6 cups flour. Mix and knead in bowl thoroughly.
Cover dough and set at room temperature. Punch down at 3, 4, 5 and 6 p.m.
At 7 p.m.: Punch down and shape 1/2 of dough into 12 rolls. Place rolls in an 8 by 8 inch greased pan, cover and allow to rise at
room temperature for 12 hours.
Roll out remaining dough 1/2 inch thick
Spread over dough: 1 beaten egg white.
Sprinkle with: 1/4 cup sugar and 1 1/2 t. cinnamon.
Roll as for jelly roll. Cut into 12 pieces. Proceed as with rolls above.
In the morning: Bake both pans of rolls at: 375o for 20 to 30 minutes.
Frost cinnamon rolls with icing made of: 1 T. milk, 1 T. soft butter, 1/2 t. vanilla and powdered sugar to spreading consistency.