Monday, December 15, 2014

Overnight Refrigerator Rolls

From the kitchen of One Perfect Bite...While nothing says lovin' like fresh bread from the oven, the countdown to Christmas has begun, and finding time to make it is a trick that Houdini would envy. Over the years, homemakers have countered the press of time with recipes that make the addition of fresh bread and rolls to meals possible, even at this busy time of year. When my children were still young, I relied heavily on refrigerator rolls to add that special lovin' touch to breakfast and dinner during the holiday season. Refrigerator dough, which requires no kneading, can be made several days before it's to be baked and it can be sweetened to taste and shaped to please the eye of the cook and her family. Basic refrigerator dough is damp when it is first mixed, and it is hard to believe that the shaggy mess sitting in the bowl will be fit for anything, much less bread or rolls. Refrigeration is the key. When working with these doughs, it is important they be properly chilled before shaping. The colder the dough, the easier it will be to make your rolls. I made man-sized buns for dinner tonight, but last week I used the same dough to make cloverleaf rolls. I do hope you'll keep this recipe in mind as the holiday approaches. It's a time saver and the rolls are quite nice. Here is how they are made.

Overnight Refrigerator Rolls...from the kitchen of One Perfect Bite 

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

1) Dissolve yeast in warm water in bowl of an electric stand mixer fitted with a paddle attachment. 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 (do not knead). Place in a greased bowl and turn to grease all surfaces (this is easier to do with a stiff rubber spatula). Cover and refrigerate overnight.
2) Turn dough out onto a well-floured surface. Divide into 12 pieces and shape each into a ball. Place balls 2-inches apart on a baking sheet that is greased or lined with parchment paper. Cover and let rise in a warm place until dough is doubled in volume, about 1-1/2 hours.
3) Meanwhile, preheat oven to 400 degrees F. Bake rolls for 15 to 20 minutes or until golden brown. Remove from pans to wire racks. Yield: 1 dozen.

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