Tuesday, October 5, 2010

Refrigerator Dinner Rolls


When I was the head cook at the restaurant in Illinois every night I would mix up a batch of  'overnight rolls.' One of my biggest regrets was not writing the recipe down. I guess at the time I didn't think about it. It would also have to be modified to be made at home. Since then I have searched for the duplicate home recipe.

The recipe I made yesterday for the lasagna was close but they should have been moister. They were very tender and had good flavor, just a bit dry. Which means, I will try this recipe again and reduce the amount of flour.

1 package active dry yeast
1 cup warm water (110F)
1/4 cup sugar
1 tsp salt
3 cups flour
1 egg
2 tablespoons shortening

Dissolve yeast in warm water.
Add the salt and sugar.

(Sorry, I'm not sure where my next couple of pictures went.)

Beat in 1 1/2 cups flour.

Add egg and shortening. Mix well.

Add remaining flour using only enough to form a sticky ball.
Cover with plastic wrap and place in refrigerator for eight or more hours.

Two hours before you're ready to bake the rolls, remove from the refrigerator.

Punch down the dough. (This is literally what it is. Just make a fist and punch it.)

On a floured surface pat the dough out into a log. Cut log into 12 equal pieces. Form pieces into a ball tucking and turning as you go.

Place rolls in a greased pan 2" apart.

Cover with a clean linen towel and let rise until double in size.

Preheat oven to 400F. Bake rolls for 12-15 minutes until golden brown. Remove from oven and brush tops with melted butter.

Next time I try these I am going to cut the recipe in half. I will still use the whole packet of yeast and a whole egg. I'll let you know how they turn out.

1 comment:

Army wife said...

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