Refrigerator Rolls

May 22, 2009 at 12:36 am Leave a comment

2 tblsp dry yeast

2 tblsp sugar

½ cup warm water

Measure water in a liquid measuring container.  Make sure that the water is not above 105 to 110 .  Sprinkle the sugar over the water and then sprinkle the yeast over the water.  Let rest for about 5 to 10 minutes.

Meanwhile combine the following ingredients:

½ cup butter – softened not melted

½ cup sugar

2 cups warm milk

Combine both liquid mixtures together in an electric mixing bowl; add 2 cups of flour.  Add 6 eggs and beat well.  Gradually add flour, 1 cup at a time.  You many not need all of the flour.  Dough should be kneaded well.  The end product should have a slight elastic feel to it.  It should have a smooth satiny look to it.  Getting to know how dough feels and whether or not you need more flour is an art.  You have to understand what your mixer is capable of as well as the recipe you are working with.  For me this is a soft dough.  It is not as easy to handle as my bread dough.  It also tends to be a “stickier” dough.  The weather plays a big part in this process as well.  Once the dough is well-kneaded place in a lightly greased bowl and let rise until triple in size.  I cover my bowl with a damp flour sac towel; this keeps my dough moist.  Punch down, knead slightly, recover and place in the refrigerator overnight or until thoroughly chilled.  Remove from refrigerator and roll/shape while dough is still cold.  Place on greased pans.  Brush dough with melted butter.  I use parchment paper, which has worked well every time.  Allow rolls to rise for at least 1 ½ hours. 

Bake rolls at 375 for 10 to 15 minutes. 

This dough can be left to rise for at least three hours without doing any harm.  It will keep in the refrigerator for up to 4 days. 

** Compliments of the Lion House Recipe Book

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Entry filed under: Breads, Recipes.

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