Refrigerator Rolls Recipe

From Dorothy McNett's Recipe Book.

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Refrigerator Rolls

From Dorothy McNett's recipes at Nice to make the dough ahead of time and then refrigerate until ready to use. Because the dough is kept in the refrigerator until shaping, the rising time is about 2 hours before baking. Serve with special spreads, jams, jellies!

1/2 cup unsalted butter
1/3 cup raw sugar
1/2 cup all bran cereal
3/4 teaspoon sea salt
1/2 cup boiling water

1/2 cup lukewarm water
2 1/4 teaspoons active dry yeast (1 pkg)
1 egg, whisked
3 1/4 cups all purpose unbleached flour

Combine butter, sugar, cereal, and salt in a batter bowl. Heat 1/2 cup of water in a glass measuring cup in microwave for 1-2 minutes. Pour the boiling water over the mixture and stir until butter is melted. Let stand until lukewarm. In meantime, dissolve the yeast in the 1/2 cup of lukewarm water. When dough mixture has cooled to lukewarm, add the egg and the yeast water. Blend in 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.

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