Thanks to Mary for sharing this recipe for refrigerator rolls.
Cook Time: 15 minutes
Total Time: 15 minutes
- 1 3/4 cups warm water
- 2 packages active dry yeast
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 1 egg, unbeaten
- 1/4 cup soft butter
- 6 cups sifted all-purpose flour
- 1 tablespoon butter, melted
Pour warm water into a large bowl (first rinsed well in hot water). If possible, check
temperature with thermometer. The water should be warm, not hot, on underpart of wrist.
Sprinkle yeast over water; add sugar and salt; stir to dissolve completely. Add egg, soft
butter, and 3 cups flour. With wooden spoon, or electric mixer at medium speed, beat very
hard 2 minutes, or until smooth. Gradually add 1 cup flour, beating hard after each addition.
Using hands, work remaining 2 cups flour into the dough. Continue working dough, with
hands, until smooth and elastic. Brush top of the dough with melted butter; cover with a
double thickness of saran or with a damp towel. Let rise in refrigerator at least 2 hours, or
until double in bulk.
Punch down dough, and refrigerate. Store in refrigerator 1 to 3 days,
punching it down once a day. Remove a third of dough from refrigerator.
On lightly floured
surface, roll 3/8 inch thick. Cut with 2 1/2-inch biscuit cutter. With dull edge of knife, press a
crease just off center of each round. Brush lightly with melted butter or margarine. Fold over,
so that larger part overlaps; press folded edge. Place, 1 inch apart, on lightly greased cookie
sheet. Cover with towel; let rise in warm place (85F), free from drafts, until double in
bulk-----about 1 hour. Meanwhile, preheat oven to 400F. Brush rolls lightly with melted
butter or margarine. Bake 12 to 15 minutes, or until golden-brown. Serve hot.
More Bread Recipes
Kalamata Olive Bread
Beer Cheese Bread
Dark Pumperknickel Bread
Crusty French Bread Recipe - Bread Machine
Sweet Potato Rolls
Bread Machine Pizza Dough