MAKE-AHEAD REFRIGERATOR ROLLS
2 pkgs. yeast
1 cup milk
1/4 cup lukewarm water
1/4 cup honey or sugar
1 tablespoon salt
2 eggs, beaten
6 cups sifted flour
1/2 cup butter or shortening, melted
1 cup milk
1/4 cup lukewarm water
1/4 cup honey or sugar
1 tablespoon salt
2 eggs, beaten
6 cups sifted flour
1/2 cup butter or shortening, melted
Soften yeast in lukewarm water. Scald milk, add honey or sugar and salt; cool to lukewarm. Add 2 cups flour and beat well. Add yeast, eggs and shortening, blend well.
Add remaining flour to make a soft dough. Knead until smooth and elastic.
Place in a greased bowl, turning once to cover with oil on all sides.
Cover with a piece of plastic wrap and refrigerate for 12 hours or up to 3 days.
Remove and punch down. Let stand at room temperature for 15 minutes. Form into rolls of any desired shape.
Arrange rolls in a greased pan or place them shoulder to shoulder in a cast iron frying pan.
Cover and let rise in a warm, draft-free place until doubled in size.
Bake in a 425°F oven for 15-20 minutes (depending upon size of rolls).
Makes about 30 small rolls.
Variations: Whole Wheat Rolls - use half white bread flour and half whole wheat flour.
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