MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Overnight Refrigerator Rolls
 Categories: Breads
      Yield: 24 Servings
 
  1 1/4 c  Warm water; 110ºF/43ºC
      1 pk Active dry yeast
      4 c  All-purpose flour
    1/3 c  Sugar
    1/3 c  Butter; melted
      1 lg Egg
      1 ts Salt
           Cooking spray
      2 tb Butter; melted (opt)
 
  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).
  
  Coat a 3 quart covered container with cooking spray. Place
  dough in container; turn once to grease surface of dough.
  Cover and chill overnight.
  
  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 13" x 9" x 2" baking
  pan or baking sheets.
  
  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).
  
  Set oven @ 375ºF/190ºC.
  
  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.
  
  FROM THE TEST KITCHEN
  
  CINNAMON-SUGAR BUTTERHORN ROLLS: Prepare as directed
  through Step 3. On a lightly floured surface, roll each
  dough half into a 10-inch circle. If desired, brush with
  melted butter and sprinkle with cinnamon-sugar. Cut each
  dough circle into 12 wedges. To shape rolls, begin at wide
  end of each wedge and loosely roll toward the point. Place
  rolls, point side down, 2 to 3 inches apart on the
  prepared baking sheets. Continue as directed. MAKES 24
  ROLLS.
  
  PARMESAN-HERB ROSETTES: Prepare as directed through Step
  3, except add 1/2 teaspoon dried rosemary, crushed, or 1
  teaspoon dried thyme or oregano, crushed, to the dough
  during Step 1. Divide each dough half into 16 pieces. On a
  lightly floured surface, roll each piece into a 12-inch
  rope. Tie each rope in a loose knot, leaving two long
  ends. Tuck top end under the knot and bottom end into the
  top center. Brush with melted butter and sprinkle with
  grated Parmesan cheese. Place 2 to 3 inches apart on the
  prepared baking sheets. Continue as directed. MAKES 32
  ROLLS.
  
  SALT-AND-PEPPER PARKER HOUSE ROLLS: Prepare as directed
  through Step 3. On a lightly floured surface, roll each
  dough half until 1/4 inch thick. Cut dough with a floured
  2-1/2-inch round cutter. Using the dull edge of a table
  knife, make an off-center crease in each round. Fold each
  round along the crease; press the folded edge firmly.
  Place rolls, larger half up, 2 to 3 inches apart on the
  prepared baking sheets. Brush with melted butter and
  sprinkle generously with kosher salt and freshly ground
  black pepper. Continue as directed. MAKES 24 ROLLS.
  
  WHOLE WHEAT SANDWICH BUNS: Prepare as directed through
  Step 3, except use 1 cup whole wheat flour and 3 to 3-1/4
  cups all-purpose flour. Divide each dough half into six
  pieces. Shape each piece into a ball, tucking edges under.
  Place each ball on a greased baking sheet. Using your
  fingers, slightly flatten ball to 4 inches in diameter.
  Place balls 2 to 3 inches apart on the prepared baking
  sheets. Continue as directed. MAKES 12 BUNS.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
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