1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110 to 115 degrees Fahrenheit)
2 cups warm milk (110 to 115 degrees Fahrenheit)
1/2 cup sugar
1 egg, beaten
1 teaspoon salt
6 cups all-purpose flour
3/4 cup melted butter
In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, salt and 3 cups flour; beat until smooth. Beat in butter and remaining flour (dough will be slightly sticky). Do not knead. Place in a greased bowl. Cover and refrigerate overnight. Punch dough down and divide in thirds. On a floured surface, roll each third into a 12-inch circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown. Immediately brush tops with shortening or melted butter.
Yield: 3 dozen.
Can also add slices pepperoni before rolling up to make pepperoni rolls which are good dipped in spaghetti sauce.
"I found this recipe in a Country Woman magazine years ago," Rydbom wrote. "At the time, I was nervous about making bread and the kneading. This recipe is fail-proof because no kneading is required. The dough will keep for several days if tightly wrapped in wrap. I often bake a dozen and then make more a couple days later. They are a very soft roll and everybody likes them."