[rgcraig]

Make Ahead Yeast Rolls

2 pkg. yeast
1 ¼ cup warm water – divided 105-113 degrees
4 ½ to 5 cups flour – divided
3 large eggs – lightly beaten
½ cup shortening melted
½ cup sugar
2 tsp. salt

Combine yeast and ¼ cup warm water in 2 cups liquid measuring cup – let stand 5 minutes. Combine yeast mixture to remaining 1 cup water. 2 cups flour, eggs and next three ingredients in large bowl – beat with wooden spoon for two minutes.

Gradually stir in enough remaining flour to make soft dough – cover let rise for 1 hour. Punch dough down and refrigerate 8 hours or overnight.

Punch down dough on floured surface and knead 3 – 4 times. Divide dough in half – shape each into 16 – 2” balls.
At this point, you can freeze for up to a week. Take them out the defrost and rise at least 4-6 hrs before baking.

Place on greased 9 inch square pan. Cover, let rise 1 ½ hours. Bake 375 degrees for 12 minutes. Baked rolls freeze well.