See Also: Breads
Refrigerator Rolls
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Because the dough is kept in the refrigerator until shaping, the rising time is longer before baking.
1/2 cup butter
1/3 cup sugar
1/2 cup all bran cereal
3/4 teaspoon fine sea salt
1/2 cup boiling water
2 1/4 teaspoons active dry yeast (1 pkg)
1/2 cup lukewarm water
1 egg, well beaten
3 1/4 cups bread flour
Combine butter, sugar, cereal, and salt in a batter bowl. Microwave the water in a glass measuring cup on high for 1-2 minutes. Pour over the mixture and stir until butter is melted. Let stand until lukewarm. Then add the egg and the yeast which has been dissolved in the lukewarm water. Add the flour and mix well. Place dough in refrigerator, covered. It can be kept for about 4 days. For baking, take dough from refrigerator and shape into rolls, placing them fairly close together in a buttered baking pan. Let rise, loosely covered, in a warm and draft-free place for about 2 hours. Bake at 375 degrees for 15-20 minutes, or until done. It really depends on the size you made them.
Recipe created 1996-10-28.
