Cornbread & Rolls Refrigerator Rolls

You can keep this dough in the refrigerator up to 4 days to bake fresh rolls whenever you wish.

1 cup milk 1/2 cup sugar

1 teaspoon salt

1/2 cup 1/2 lb.) butter or margarine

1 package yeast, active dry or compressed 1/2 cup warm water (lukewarm for compressed yeast)

3 eggs, slightly beaten 41/4 cups unsifted all-purpose flour ‘I egg yolk mixed with 1 tablespoon water

Scald milk and pour over sugar, salt, and butter in a large bowl. Let cool to lukewarm. Soften yeast in the water and blend into milk and sugar mixture with the beaten eggs. Gradually stir in flour to make a soft dough; cover and let rise in warm place until it begins to puff up, about 30 minutes. Punch down, cover with clear plastic film and refrigerate 2 to 3 hours.

Punch down again, knead on lightly floured board just until smooth, about 1 minute; wrap in plastic bag or clear plastic film; refrigerate again, at least 4 hours (or as long as 4 days). Dough is then ready to shape.

Divide dough in half, then divide each half into 12 equal pieces. Form each piece into a smooth ball. Arrange 8 of the smooth balls into each of three greased 8 or 9-inch baking pans, spacing 1 inch apart. (At this point, you can cover pans with plastic wrap and refrigerate 3 to 4 hours if you wish.) Cover and let rise in a warm place (80°) until almost doubled before baking.

Brush with egg yolk and water mixture. Bake in a 350° oven about 25 minutes or until lightly browned. Makes about 2 dozen rolls.

 

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