These yeasty rolls live up to their name—they can keep in the refrigerator for up to a week.
Yield: makes 1 1/2 Dozen
- 1 cup plus 1 tbsp. vegetable shortening
- 1 cup sugar
- 1 1⁄2 tsp. salt
- 2 eggs, lightly beaten
- 1 (7-gram) packages active dry yeast
- 7 cups flour
- 1⁄4 cup butter, melted
- Grease a baking sheet with 1 tbsp. shortening; set aside. Put remaining shortening, sugar, salt, and 1 cup boiling water into a large nonmetal bowl and stir to dissolve shortening; let cool to lukewarm. Add eggs and stir with a wooden spoon to combine.
- Put yeast and 1 cup warm water into a small bowl and stir to dissolve. Add yeast mixture to shortening mixture; stir to combine. Add flour and stir, first with a wooden spoon, then with your hands, to form a dough. Turn dough out onto a heavily floured surface and knead gently until dough forms a smooth ball, 1–2 minutes. Clean out bowl, place dough inside, and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.
- Transfer dough to a lightly floured surface and roll out into an 8" × 15" rectangle. Cut out rounds using a 2 1⁄2" round biscuit cutter. Brush tops of each round with melted butter (reserve leftover butter), then fold each in half to form half-moon shapes, pressing down gently on edges to secure shape. Arrange rolls on the prepared baking sheet, spaced evenly apart. Cover loosely with plastic wrap and place in a warm spot to let rise until doubled in size, about 1–2 hours.
- Preheat oven to 425°. Uncover rolls and bake until golden brown and cooked through, 13–15 minutes. Brush with reserved butter; let cool.