Monday, December 17, 2012
I do like making homemade rolls. You just get that earthy, chewy, yeasty flavor that is sometimes missing from the store rolls. For Thanksgiving, I made refrigerator rolls because I could make the dough the night before, let them set up in the fridge overnight, and then bake them off the next day. This recipe made me a little nervous because they didn't rise as much as I thought they would in the fridge, but they did rise and cooked perfectly. They were dense, but not too dense, and wonderfully yeasty. I got the recipe from a Better Homes & Gardens recipe magazine I picked up on my way out of the grocery store. Give these a try...easy and tasty!
1.25 cups warm water (105 degrees F to 115 degrees F)
1 package active dry yeast
4 - 4.25 cups all-purpose flour
1/3 cup sugar
1/3 cup butter, melted, or vegetable oil
1 teaspoon salt
Nonstick cooking spray
2 tablespoons butter, melted (optional)
1. In a large mixing bowl combine the warm water and yeast; stir to dissolve yeast. Add 1-1/2 cups of the flour, the sugar, 1/3 cup melted butter, egg, and salt. Beat with an electric mixer on low speed for 1 minute, scraping sides of bowl constantly. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough that just starts to pull away from sides of bowl (dough will be slightly sticky).
2. Coat a 3-quart covered container with cooking spray. Place dough in container; turn once to grease surface of dough. Cover and chill overnight.
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan or baking sheets.
4. Shape dough into 24 balls or desired rolls (be careful not to overwork dough; it becomes stickier the more you work with it) and place in the prepared baking pan or 2 to 3 inches apart on the prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 45 minutes).
5. Preheat oven to 375 degrees F. Bake for 12 to 15 minutes for individual rolls, about 20 minutes for pan rolls, or until golden. Immediately remove rolls from pans. If desired, brush tops of rolls with 2 tablespoons melted butter. Serve warm.