For best results, start your rolls at
5p.m.
the night before you want to bake them.
In a large bowl cream together the butter (or
shortening) and sugar.
Add eggs, salt, warm water and the yeast water.
Then, add enough flour for soft dough. Begin kneading. Knead-in
additional flour, if necessary, unit dough is no longer sticky. Cover
and set-aside in a warm place. Punch
down rolls once every hour for 4 hours.
At the end of the 4 hours, roll out dough and form
the desired shape of each roll. Place rolls on pan and let rise overnite
on counter top. In the morning bake for 20 minutes at 350°.
For Cinnamon Rolls: Roll out dough onto a 14” x
20” rectangle that is ½” thick. Spread dough liberally with butter.
Sprinkle about ½ cup brown sugar on top of butter. Add ½ cup or more
of raisins if desired. Add 3-4 tablespoons of ½ & ½ by drizzling
over all rolls. Roll-up dough into jelly roll and cut slices about 1 ½”
thick. Place in 9”x13” pan; let rise overnite on counter top. In the
morning bake for 20 minutes at 350°. Frost with power sugar frosting.