Easy Recipe Finder
Recipe Feeder
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, softened
2 c. hot water (120 degrees)
1 egg
vegetable oil
Early in the day or up to 1 week ahead:
In large bowl, combine 2-1/4 c. flour, sugar, salt and yeast. Add softened
butter and beat (use a mixer at low speed). Pour hot tap water into
mixture. Add egg. Increase mixer speed to medium and beat for 2 minutes,
occasionally scraping the bowl with a spatula. Beat in 3/4 c. flour or
enough to make a thick batter. Continue beating 2 minutes more, scraping
the bowl occasionally. With a spoon, stir in enough additional flour to
make a soft dough.
Turn the dough onto a lightly floured board and knead until smooth and
elastic, about 10 minutes. Shape into a ball and place in a large greased
bowl, turning to coat the dough. Cover with a towel and let rise in a warm
place until doubled, about 1-1/2 hours.
Punch dough down and fold it onto itself; turn dough and brush with oil.
Cover bowl tightly with plastic wrap and refrigerate, punching dough down
occasionally, until ready to use.
Ready to use? About 2 hours before serving:
Remove dough from refrigerator. Grease a 15X10 open roasting pan. Cut the
dough into 30 equal pieces. Roll into balls and place in pan. Cover with a
towel; let rise in warm place until doubled. They will fill up the pan, but
will make those great 'tear apart' rolls when done!
Preheat oven to 425 F. Bake for 15-20 minutes until golden brown. Brush
tops of rolls with melted butter. Remove from pan and serve
immediately. Makes 2-1/2 doz. 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, softened
2 c. hot water (120 degrees)
1 egg
vegetable oil
Early in the day or up to 1 week ahead:
In large bowl, combine 2-1/4 c. flour, sugar, salt and yeast. Add softened
butter and beat (use a mixer at low speed). Pour hot tap water into
mixture. Add egg. Increase mixer speed to medium and beat for 2 minutes,
occasionally scraping the bowl with a spatula. Beat in 3/4 c. flour or
enough to make a thick batter. Continue beating 2 minutes more, scraping
the bowl occasionally. With a spoon, stir in enough additional flour to
make a soft dough.
Turn the dough onto a lightly floured board and knead until smooth and
elastic, about 10 minutes. Shape into a ball and place in a large greased
bowl, turning to coat the dough. Cover with a towel and let rise in a warm
place until doubled, about 1-1/2 hours.
Punch dough down and fold it onto itself; turn dough and brush with oil.
Cover bowl tightly with plastic wrap and refrigerate, punching dough down
occasionally, until ready to use.
Ready to use? About 2 hours before serving:
Remove dough from refrigerator. Grease a 15X10 open roasting pan. Cut the
dough into 30 equal pieces. Roll into balls and place in pan. Cover with a
towel; let rise in warm place until doubled. They will fill up the pan, but
will make those great 'tear apart' rolls when done!
Preheat oven to 425 F. Bake for 15-20 minutes until golden brown. Brush
tops of rolls with melted butter. Remove from pan and serve
immediately. Makes 2-1/2 doz. rolls.
