4 way Refrigerator Rolls

 

Ingredients:

2 Packages Active Dry Yeast

2-1/2 Cups Warm Water (About 110°)

1 Cup Butter (2 Sticks)

¾ Cup Sugar

1 Tbsp Salt

2 Eggs

8-81/2 Cups All–Purpose Flour

Directions:

In a small bowl, stir yeast into 1-1/2 cups warm water; let stand until bubbly (5-15 minutes).

Meanwhile, in a large bowl, with an electric mixer, beat together butter, sugar and salt until fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, add yeast mixture. Add 4 cups of the flour, a cup at a time, beating well after each addition. Beat on medium speed for 5 minutes, scraping bowl frequency. Stir in remaining 1 cup water.

Using a spoon, gradually beat in enough of the flour (about 4 cups) to make a soft dough. Turn dough over in a large, greased bowl for at least 8 hours or up to 5 day in refrigerator.

To shape for baking, punch dough down and divide into 4 equal parts. Using a portion at a time, shape and bake – refrigerating any unused portions.

Examples:

DINNER ROLLS: Divide a portion of dough into 12 equal pieces. With oiled or greased hands, shape each piece into a ball and place into a cup of a well-greased 2-1/2 inch muffin cup. Cover and let rise in a warm place until doubled in size (1-1/2 to 2 hours) bake in a 375 degree F oven for 15-18 minutes or until browned. Makes 1 dozen

PARKER HOUSE ROLLS: Divide a portion of dough into 12 equal pieces. Re-divide each of the 12 pieces into 3 pieces, rolling each into a smooth ball. Place 3 pieces of dough into a cup of a well-greased 2-1/2 inch muffin cup. Cover and let rise in a warm place until doubled in size (1-1/2 to 2 hours). Bake in a 375 degree F oven for 15-18 minutes or until browned. Makes 1 dozen.

CASSEROLE ROLLS: Divida a portion of dough into 18 equal pieces. With oiled or greased hands, shape each into a smooth ball. Dip top of each in melted butter (about 2 tablespoons). Arrange without touching, buttered side up in a well-greased 9 inch round cake pan. Cover and let rise in a warm place until doubled in size (1-1/2 to 2 hours). Bake in a 375 degree F oven for 20-25 minutes or until browned. Makes 18 rolls

CINNAMON-NUT SWEET ROLLS: In a small pan over low heat, combine 4 tablespoons butter, ¼ cup firmly packed brown sugar, and 1 tablespoon light corn syrup. Stir until melted; mix in ¼ cup chopped walnuts or pecans. Spoon equally into 12 well-greased 2-1/2 inch muffin cups; set aside.

Remove a portion of dough from refrigerator. On a lightly floured board, roll dough out into a 10x12 inch rectangle. Brush with 1-1/2 tablespoons butter, melted, and sprinkle with ¼ cup sugar mixed with 2 teaspoon ground cinnamon. Starting at narrow end, roll up jellyroll style; pinch edge to seal. Cut into 12 equal slices and place a slice, cut side up, in each muffin cup. Cover and let rise in a warm place until doubled (1-1/2 to 2 hours). ). Bake in a 375 degree F oven for 20-25 minutes or until golden brown.

 

Yields

4-6 dozen

 

Hosting by WebRing.