Monday, April 14, 2014

Overnight Refrigerator Rolls

From the kitchen of One Perfect Bite...The holidays have a way of sneaking up on us and it seems there is never enough time to accomplish all that needs to be done. When it comes to my holiday kitchen and what goes on my table, the recipes I use are a strange mix of the very hard and the very easy. The very easy ones are, of course, the result of the speed with which the clock ticks and the need to keep me sane while I get dinner on the table. My family loves fresh bread that's served warm from the oven and it has become a feature of our holiday meals. I love to bake and over the years I've collected a gazillion recipes for bread and rolls, but this is one I fall back on when I know I'm losing the race with time. These refrigerator rolls are especially simple to make because an electric mixer does all the work and no kneading is involved. The finished rolls have a soft yeasty interior and while the crust is slightly resistant to the tooth, they are not classic hard rolls. I've also found they make wonderful sandwich rolls when formed into six rather than twelve pieces of dough. This is a great recipe to keep on hand when you want to serve fresh bread to your family but are pressed for time. Here is how they're made.

Overnight Dinner Rolls...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

2-1/4 teaspoons active dry yeast
1/2 cup warm water
1/2 cup warm milk
1/4 cup butter-flavored shortening or unsalted butter
1 tablespoon sugar
1 teaspoon salt
1 egg
3 cups all-purpose flour

1) In a large bowl, dissolve yeast in warm water. Add milk, shortening or butter, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough but do not knead.
2) Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
3) Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2-inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
4) Preheat oven to 400 degrees F. Bake rolls for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.

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Kim G. said...

What a great idea to have a batch of these in the fridge!

Big Dude said...

They look perfect Mary

Cheri Savory Spoon said...

These sound perfect for entertaining, or overnight guest.

Ginny said...

Oh what I wouldn't give to taste just one of these...

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