Refrigerator Rolls Recipe
Ingredients
| Milk | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 1 package yeast, active dry or compressed | ||
| Lukewarm water | 1/4 Cup (16 tbs) | |
| 3 eggs, slightly beaten | ||
| All purpose flour | 4 3/4 Cup (16 tbs) | |
| 1 egg yolk mixed with 1 tablespoon water | ||
Directions
Scald milk and pour over sugar, salt, and butter in a large bowl.
Let cool to lukewarm.
Soften yeast in the water and blend into milk and sugar mixture with the beaten eggs.
Gradually stir in flour to make a soft dough; cover and let rise in warm place until it begins to puff up, about 30 minutes.
Punch down, cover with clear plastic film and refrigerate 2 to 3 hours.
Punch down again, knead on lightly floured board just until smooth, about 1 minute; wrap in plastic bag or clear plastic film; refrigerate again, at least 4 hours (or as long as 4 days).
Dough is then ready to shape.
Divide dough in half, then divide each half into 12 equal pieces.
Form each piece into a smooth ball.
Arrange 8 of the smooth balls into each of three greased 8 or 9-inch baking pans, spacing 1 inch apart. (At this point, you can cover pans with plastic wrap and refrigerate 3 to 4 hours if you wish.) Cover and let rise in a warm place (80°) until almost doubled before baking.
Brush with egg yolk and water mixture.
Bake in a 350° oven about 25 minutes or until lightly browned.
Let cool to lukewarm.
Soften yeast in the water and blend into milk and sugar mixture with the beaten eggs.
Gradually stir in flour to make a soft dough; cover and let rise in warm place until it begins to puff up, about 30 minutes.
Punch down, cover with clear plastic film and refrigerate 2 to 3 hours.
Punch down again, knead on lightly floured board just until smooth, about 1 minute; wrap in plastic bag or clear plastic film; refrigerate again, at least 4 hours (or as long as 4 days).
Dough is then ready to shape.
Divide dough in half, then divide each half into 12 equal pieces.
Form each piece into a smooth ball.
Arrange 8 of the smooth balls into each of three greased 8 or 9-inch baking pans, spacing 1 inch apart. (At this point, you can cover pans with plastic wrap and refrigerate 3 to 4 hours if you wish.) Cover and let rise in a warm place (80°) until almost doubled before baking.
Brush with egg yolk and water mixture.
Bake in a 350° oven about 25 minutes or until lightly browned.
Chef
