Wednesday, November 24, 2010

Refrigerator Dinner Rolls

Well... this is a little late for thanksgiving... unless you are up right now when I post this, but mostly for all the nice dinner parties for the rest of the holiday season, and for every day life as well!





1 cup shortening
2/3 cup sugar
2 tsp salt
1 cup boiling water
2 tsp yeast
4 eggs
7 ½ cup flour
1 cup cold water

In large mixing bowl cream sugar and shorting together. Add boiling water, mix until shortening is creamy and sugar is dissolved. Dissolve yeast in ½ cup warm water; add ½ tsp of sugar to activate yeast. (This is a vital step because you can tell early on the cooking process if you yeast will rise. Also make sure that you water is not too hot. I use the same testing method as if I was testing a baby’s bottle on my wrist). In a separate bowl beat eggs for 30 seconds. Add eggs to mixer, and then add activated yeast. Alternate adding cold water and flour (add salt to flour),  until dough pulls away from the mixer. Turn out on silpat or floured surface need until dough is not sticky. It will be soft dough.  Turn dough into a ball. Spray a large bowl with Pam, place dough ball in bowl and cover with plastic wrap. Place in refrigerator for at least 8 hours to rise. You may keep dough for at least 2 weeks before you need to use it.

Take dough out of fridge, cut into desired roll dough balls, let dough rest 10 min. Shape into rolls, place on baking pans and let rise for 2 hours at room temperature. This may vary according to where you live… I keep my house about 70 degrees, but its Alaska, so not too humid and no hot air. You may need to shorten the time.

Bake at 375 for 18-25 min, 12-18 for convection ovens. About half way through process baste with butter on the tops. Cook until golden brown. ENJOY!!!!

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