Photo: Charles Walton IV; Styling: Rose Nguyen
Prep Time
45 Mins
Stand Time
5 Mins
Chill Time
8 Hours
Rise Time
45 Mins
Bake Time
10 Mins
Yield
Makes about 7 dozen

How to Make It

Step 1

Stir together yeast and warm water in a medium bowl; let mixture stand 5 minutes.

Step 2

Stir together flour, sugar, and salt in a large bowl. Cut shortening into flour mixture with a pastry blender until crumbly; stir in yeast mixture and eggs just until blended. (Do not overmix.) Cover and chill 8 hours.

Step 3

Roll dough to 1/4-inch thickness on a well-floured surface (dough will be soft); cut with a 1 1/2-inch round cutter, rerolling dough scraps as needed.

Step 4

Brush rounds with melted butter. Make a crease across each round with a knife, and fold rounds in half, gently pressing edges together to seal. Place in a 15- x 10-inch jelly-roll pan and a 9-inch round cake pan. (Edges of dough should touch.) Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Step 5

Preheat oven to 400°. Bake rolls 8 to 10 minutes or until golden. Serve with Orange Butter.

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