The following recipe is one that I've had for years, probably since the 70', so I have no clue where it came from. It has been a holiday staple because it is so easy to make. As it says, no kneading, simply shaping the dough into balls and plopping into prepared pans. We have enough to do on Thanksgiving, so let's take it easy with the rolls.
No Knead Yeast Rolls
1 package yeast
1/4 cup warm water
1/4 cup shortening
1 1/4 tsp salt
2 Tbs sugar
1 cup boiling water
1 large egg, beaten
4 1/2 cups flour, sifted
Sprinkle yeast over the 1/4 cup water and set aside in a warm place. Combine shortening, salt and sugar in boiling water. Stir and cool to 105 to 115 degrees. See Notes Add shortening mixture to the yeast then beat in the egg.
Mix in the flour about 1 cup at a time to make a soft dough. Place in a warm place in a greased bowl and let rise 1 to 1 1/2 hours. Punch down and let rest 10 minutes. Divide dough in half. Divide each half into 12 equal portions. Shape gently into rounds (like golf ball sized) and place into 2 cake pans. 12 rolls in each pan. Let rise again for 1 to 1 1/2 hours. Bake at 425 for 20 minutes
Makes 24 rolls.
NOTES: Be sure the mixture is cooled to at least that temperature or you will kill the yeast and have dough balls instead of fluffy rolls. Believe me, I've learned this from experience and by being impatient. If you don't have an instant read thermometer, test it like you would a baby formula. Opps!! I guess I just dated myself since people probably don't boil their baby's formula anymore. LOL
In the olden days, I would use a big wooden spoon and beat the dough until my arms were sore. Probably good excercise, but now, I just use my trusty Kitchen Aid mixer. My husband bought one for me for Christmas several years ago and I couldn't live without it. Love love love it. Everyone who is a serious cook should have one. I use it with the paddle attachement to mix the dough which basically is the substitute for the actual kneading process.