Preparation:
Dissolve yeast in 1/2 cup warm water (105 - 115 F). In large bowl, combine flour, sugar and salt. Divide the butter into pieces and scatter on top of the flour. Work the pieces into the flour with a pastry cutter, two knives, or your fingertips until they are about the size of a pea. Add dissol ed yeast and 1 cup of cool water. Stir several minutes until stiff dough forms. Place in another large, greased bowl. Cover tightly and place on ice [refrigerator] until ready to use (up to 5 days). About 2 hours before baking, remove the dough from refrigerator. Turn out onto lightly floured surface and roll out 1/2 inch thick. Cut with 2 inch biscuit cutter. Shape each piece into a ball and place on greased baking sheet. Cover with a damp towel and let rise in a warm place until doubled in size. This may take as long as 1 1/2 hours. Preheat oven to 450 F. Bake for 15 mintues, or until light golden brown. Brush tops with butter. Serve hot out of the oven. Makes 2 dozen rolls. |
