Rich Refrigerator Rolls
So you thought you had no time to bake? Well, think again with these refrigerator rolls. The dough is prepared before going to bed and rises slowly in a cold refrigerator. All you have to do the next day is shape and bake these rolls.
This recipe is featured at Miss in the Kitchen.
This recipe makes 16 rolls
|Bread Flour||3+1/2 cups|
|Active Dry Yeast||2+1/4 tsp|
Bread Machine Method
Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. At the end of the last kneading cycle, press STOP/CLEAR, remove dough and proceed with the directions under the Rising, Shaping and Baking section below. See our Bread Machine section for more helpful tips and information.
Combine yeast, 1 cup flour, and other dry ingredients. Heat water to 120º to 130º F.
Hand-Held Mixer Method
Combine dry mixture, water and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.
Standard Mixer Method
Combine dry mixture water and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Food Processor Method
Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add water, butter, and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.
Rising, Shaping, and Baking
Place dough in lightly oiled bowl and turn to grease top. Cover with plastic wrap or foil. Refrigerate 6 to 12 hours. The dough will need to be punched down in a couple hours. Remove dough from refrigerator, punch down, and allow to rest for 10 minutes before shaping. Divide dough into 4 parts. Divide each forth into 4 pieces and shape into rolls. Place rolls 2 to 3 inches apart on greased cookie sheets. Cover; let rise at room temperature until indentation remains when touched. Combine 1 egg and 1 tablespoon water; gently brush onto rolls. Sprinkle with sesame seeds, if desired. Bake in preheated 400°F oven 8 to 10 minutes. Remove from cookie sheets. Serve warm or cold.
*Use Active dry yeast for this recipe. Instant yeast is not recommended for refrigerated doughs. Visit our Lessons in Yeast & Baking for more information on baking.