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Refrigerator Rolls
6 to 6-1/2 c. all purpose flour
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. butter, softenend
2 c. hot water
1 egg
salad oil
Early in Day or up to 1 Week ahead:
1. In large bowl, combine 2-1/4 c. flour, sugar, salt & yeast. Add butter.
With a hand-mixer at low speed, gradually beat in 2 c. hot water (120
degrees). Add egg and increase speed to medium. Beat 2 minutes,
occasionally scraping the bowl. With a wooden spoon, stir in enough
additional flour (about 2-1/2 cups) to make a soft dough.
2. Turn dough onto lightly floured surface and knead until smooth and
elastic, about 10 minutes. Shape into a large ball and place in a large
greased bowl, turning dough so all is greased. Cover with a towel and let
rise in a warm place until doubled, about 1-1/2 hours.
3. Punch down dough and push edges of dough to the center. Turn dough over
and brush with salad oil. Cover bowl tightly with plastic wrap and
refrigerate, punching dough down occasionally, until ready to use.
About 2 hours before serving:
4. Remove dough from refrigerator. Grease a 15X10 open roasting pan. Cut
the dough into 30 equal pieces; shape into balls and place in pan. Cover
with a towel and let rise in a warm place until doubled (again about 1-1/2
hours).
5. Preheat oven to 425 degrees. Bake for 15-20 minutes until golden brown.
Brush rolls with melted butter to glaze the tops. Carefully remove from pan
and serve immediately. Makes 2&1/2 dozen rolls.
6 to 6-1/2 c. all purpose flour
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. butter, softenend
2 c. hot water
1 egg
salad oil
Early in Day or up to 1 Week ahead:
1. In large bowl, combine 2-1/4 c. flour, sugar, salt & yeast. Add butter.
With a hand-mixer at low speed, gradually beat in 2 c. hot water (120
degrees). Add egg and increase speed to medium. Beat 2 minutes,
occasionally scraping the bowl. With a wooden spoon, stir in enough
additional flour (about 2-1/2 cups) to make a soft dough.
2. Turn dough onto lightly floured surface and knead until smooth and
elastic, about 10 minutes. Shape into a large ball and place in a large
greased bowl, turning dough so all is greased. Cover with a towel and let
rise in a warm place until doubled, about 1-1/2 hours.
3. Punch down dough and push edges of dough to the center. Turn dough over
and brush with salad oil. Cover bowl tightly with plastic wrap and
refrigerate, punching dough down occasionally, until ready to use.
About 2 hours before serving:
4. Remove dough from refrigerator. Grease a 15X10 open roasting pan. Cut
the dough into 30 equal pieces; shape into balls and place in pan. Cover
with a towel and let rise in a warm place until doubled (again about 1-1/2
hours).
5. Preheat oven to 425 degrees. Bake for 15-20 minutes until golden brown.
Brush rolls with melted butter to glaze the tops. Carefully remove from pan
and serve immediately. Makes 2&1/2 dozen rolls.
