Refrigerator Rolls Ingredients 1 packet dry yeast 2 1/2 cups warm water 3 tablespoons unsalted butter - room temperature 1/2 cup granulated sugar 1 Tablespoon salt 1 large egg 8 cups all-purpose flour Directions Combine 1/2 cup of the warm water with yeast in a large bowl and stir until dissolved. Let rest for 5 minutes until bubbly. Add remaining 2 cups of water to yeast mixture along with butter, sugar and salt. Stir until sugar is dissolved and butter has melted. Beat egg lightly and add to water along with 1 cup of flour. Stir until well blended. Add in remaining flour, a cup at a time, stirring with a heavy wooden spoon until no more flour can be absorbed by the liquid. Then knead in remaining flour with hands, a 1/4 cup at a time until dough is smooth and elastic -- about 8 to 10 minutes. Put dough back into bowl and cover tightly with plastic wrap. Store in refrigerator for at least 4 hours but not more than 48 hours. When you are ready to bake rolls, pre-heat oven to 400 degrees F, punch down dough and portion into 36 equal pieces. Shape dough into rolls and put into greased muffin tins. Cover with a towel and let rise in a warm spot for 1 hour or until doubled in bulk. Once rolls are doubled, brush with olive oil or egg wash (1 egg and 2 tablespoons water blended well) and bake for 15 minutes or until golden brown on top. NOTE: this is a big batch recipe, so if you have a large family or family gathering, it is a good size. The rolls freeze well.
Posted on: Wed, 22 Oct 2014 11:28:50 +0000
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