Refrigerator Rolls--5 Variations
One recipe. Five variations--with many more possible. These refrigerator rolls are the best! Mix the dough and pop in the refrigerator until the next day when you are ready to shape it into dinner rolls, cinnamon rolls, or many kinds of specialty breads. Perfect for holiday baking.
Here is the complete recipe:
8-10 cups flour
1.5 teaspoons salt
2 Tbs yeast
1 cup sugar
6 beaten eggs
1 cup real butter, melted
2 cups lukewarm water
Mix yeast in water until nearly dissolved. Pour into mixer bowl and add beaten eggs, melted butter, and mix. Add sugar and mix slowly while adding salt and then flour, one cup at a time, until mixture is the consistency of very thick peanut butter. Turn dough out into a plastic bowl with a tight-fitting lid and refrigerate overnight. Melt a cube of butter. Cut dough into six equal parts and brush with melted butter. Roll each part into a circle and cut into 12 pizza-shaped wedges. Roll up each triangle starting from the wide end and place on greased baking sheet. Let rise 2-3 hours until light and fluffy. Bake at 375 degrees for 15-20 minutes until browned on top and bottom. Makes 6 dozen rolls.
If making cinnamon rolls as shown in the video, here is the recipe for the buttercream icing:
Place 1 lb. (about 2 cups) powdered sugar in mixer bowl and add 1/4 c. softened/melted butter. Add 1 teaspoon vanilla and then add heavy cream until icing reaches desired consistency. Whip on high for 3-4 minutes.
For orange buttercream icing, prepare as above but add orange juice instead of heavy cream along with the zest from one orange.
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How to Make Dinner Rolls | Bake It Up a Notch with Erin McDowell
Food52’s Resident Baking BFF Erin McDowell is back for another episode of Bake It Up a Notch where she shares everything you’ve ever wanted to know about dinner rolls. From different types of doughs to the mixing method, proofing, shaping, and finishing touches, Erin explains it all step-by-step! Because no lesson would be complete without going through the challenges, learn the different pitfalls and how to avoid them for a delicious bake every time. READ MORE ►►
Get the recipes in this video
Fastest Dinner Rolls:
Braided Challah Rolls:
Easiest Crusty Rolls:
Garlicky Fan Rolls:
Whole-Wheat Beer Rolls:
Cottage Cheese and Chive Rolls:
Pretzel Rolls:
Mama's Potato Clover Rolls:
Also featured/mentioned in this video
Understanding Yeast:
How to Make Yeasted Puff Pastry:
Five Two Ultimate Baking Tool Set:
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VIDEO CHAPTERS
00:00:00 Intro
00:01:12 Equipment Roll Call
00:01:45 Let's Talk About Yeast
00:04:19 The Straight Mixing Method
00:06:09 Get Ready to Rise
00:09:59 The Great Dough Divide
00:12:32 All The Lovely Shapes
00:27:03 Finishing Touches
00:32:29 PSA
00:33:14 Mistakes Happen!
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Making Yeast Rolls and I also finished my jewelry tree By Cooking With Brenda Gantt#Brendagantt
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How to Make Refrigerator Rolls
Refrigerator Rolls Recipe
2 cups lukewarm milk
1/2 cup sugar
2 tsp salt
1/2 cup butter
1/2 cup warm water with 2 Tablespoons of yeast
5 cups of flour
Bake at 350 degrees for half an hour
These can be refrigerated. Make up, stick in fridge, take out and let rise before baking.
Enjoy!
How to Make: Clover Leaf Rolls
Clover Leaf Rolls
Ingredients
3/4 cup warm Milk 110°F
1 Tbsp Sugar
2-1/4 tsp Active Dry Yeast one 7g packet
1 Egg
1 Egg Yolk
1-1/2 cups Unbleached White All-Purpose Flour
1-1/2 cups Whole Wheat Flour or Organic Whole Wheat Flour
1-1/2 tsp Salt
1 cup soft Butter plus 1/4 melted
Instructions
Combine warm milk and sugar in a large mixing bowl. Add yeast and let sit while the yeast dissolves, about 5 minutes.
Add egg, egg yolk, and flours to the yeast mixture and mix with a dough hook on low or by hand until dough begins to form, 1 – 3 minutes, then add salt and mix briefly.
Increase speed to medium and begin to add soft butter one piece at a time or work into dough by hand one piece at a time, until incorporated. Continue to mix or knead until the dough is smooth and pulls away from the side of the bowl, about 10 – 15 minutes.
Transfer dough to a clean bowl, coat lightly with oil, and cover. Let rise in warm place until doubled in size, about 45 minutes.
Brush a standard 12-serving muffin tin with melted butter and set aside; reserve melted butter. Place dough on a lightly floured surface and divide into three equal pieces. Roll each piece into an 18-inch long rope. Divide each rope into 12 equal pieces and cover with a towel. Shape each piece into a small, smooth ball.* Place three balls, seam side down, into each muffin cup. Cover and let rise in a warm place until doubled in size, about 20 minutes. Meanwhile, preheat oven to 375°F.
Brush rolls with melted butter and bake until golden-brown, about 15 minutes, rotating pan halfway through baking. When rolls have baked, immediately brush with remaining melted butter and cool in pan for 5 minutes. Serve warm.
Recipe Notes
*If your kitchen is too warm and the dough begins to separate after rising, chill the dough in the refrigerator for about 30 minutes. You will then need to increase the final rise time by 5 - 10 minutes.
Holiday Hotline Tip: Make-Ahead Yeast Rolls
Turkey Troubles? Contact the SL Holiday Hotline:
800/366-4712 ext. 66531
testkitchen@timeinc.com
Twitter and Facebook: #SLHotline
Do you love homemade yeast rolls, but hate the time that it takes to make them? Follow our tips to maximize fresh flavor and minimize prep time on Thanksgiving day. Plan your menu with our Thanksgiving meal planner: