Refrigerator Rolls - hard to beat recipe
01-29-2014, 02:56 PM
#1
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Join Date: Dec 2012
Location: Arkansas
Posts: 559
Refrigerator Rolls - hard to beat recipe
Refrigerator Rolls
1 envelope active yeast
1 cup warm water
1 egg
1/2 cup (1 stick) margarine or butter
1/2 cup sugar
1 teaspoon salt
3 cups all-purpose flour
Combine yeast and warm water and set aside until bubbly,
Beat egg, margarine, sugar and salt together. Once mixed, add flour and yeast mixture.
Mix well. Cover and put in refrigerator at least overnight to let the yeast expand.
To bake, take dough (or portion you want to use) and knead on a floured board (light knead), then pinch off enough for a roll (about golf ball size, unless you want bigger rolls) and roll into a ball and place into a greased muffin tin. Let rise until double in bulk. Bake at 350 degrees until golden.
I put the sugar in the yeast mixture and I used 1/4 cup corn oil and 1/4 cup melted butter. It was all the butter I had at the moment. Also, I used a regular flat pan and did not use muffin pans. I was in a hurry and did not refrigerate the dough.
This dough is easy to work with and is delicious. I really do not care for the yeasty flavor in a finished roll or bread and it was not present. Actually, it was fast and easy! It would be a great recipe for cinnamon rolls.
1 envelope active yeast
1 cup warm water
1 egg
1/2 cup (1 stick) margarine or butter
1/2 cup sugar
1 teaspoon salt
3 cups all-purpose flour
Combine yeast and warm water and set aside until bubbly,
Beat egg, margarine, sugar and salt together. Once mixed, add flour and yeast mixture.
Mix well. Cover and put in refrigerator at least overnight to let the yeast expand.
To bake, take dough (or portion you want to use) and knead on a floured board (light knead), then pinch off enough for a roll (about golf ball size, unless you want bigger rolls) and roll into a ball and place into a greased muffin tin. Let rise until double in bulk. Bake at 350 degrees until golden.
I put the sugar in the yeast mixture and I used 1/4 cup corn oil and 1/4 cup melted butter. It was all the butter I had at the moment. Also, I used a regular flat pan and did not use muffin pans. I was in a hurry and did not refrigerate the dough.
This dough is easy to work with and is delicious. I really do not care for the yeasty flavor in a finished roll or bread and it was not present. Actually, it was fast and easy! It would be a great recipe for cinnamon rolls.
01-30-2014, 09:22 AM
#8
Senior Member
Thread Starter
Join Date: Dec 2012
Location: Arkansas
Posts: 559
Instead of shaping into rolls, I would use floured rolling pin to create an oblong about 1/4 to 1/2 inch thick and the length and width would depend on the amount of dough you choose to use. Spread sugar and cinnamon (amounts may vary according to taste) over oblong and roll up the long way. Then cut in slices 1 to 2 inches and place in well greased pan. Bake at 350 and watch closely so they don't burn. Icing is optional.
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