MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Refrigerator Rolls
Categories: Rolls
Yield: 30 Rolls

6 c All purpose flour; up to
-6-1/2 c
1/2 c Sugar; they don't taste
-overly sweet
2 ts Salt
2 pk Active dry yeast
Tap water; hot
1/2 c Butter
1 Egg
Salad oil

I can attest, these come out golden brown, very moist and tender
inside.

Early in the day or up to 1 week ahead:

In a large bowl, combine 2-1/4 c flour, sugar, salt, and yeast; add
butter. With a mixer at low speed * gradually pour 2 cups hot tap
water (120 to 130°F) into dry ingredients. Add egg; increase speed
to medium; beat 2 minutes, occasionally scraping the side of the bowl
with rubber spatula. Beat in 3/4 cup flour or enough to make a thick
batter. Continue beating 2 minutes, occasionally scraping bowl. With
spoon, stir in enough additionalo flour (about 2-1/2 cups) to make
soft dough.

Turn dough onto lightly floured board and knead until smooth and
elastic, about 10 minutes. Shape dough into a ball and place in a
greased bowl, turning so top of the dough is greased. Cover with
towel; let rise in a warm place (80 to 85°F) away from draft until
doubled, about 1-1/2 hours. (Dough is doubled when two fingers
pressed lightly into dough leave a dent.)

Punch down dough by pushing down the center with fist, then pushing
edges of the dough into the center. Turn dough over; brush with salad
oil. Cover bowl tightly with plastic wrap and refrigerate, punching
down occasionally, until ready to use. **

** The recipe does state you can prepare this dough up to one week
ahead. :) IIRC the last time I made it I had it in the fridge for a
couple of days before baking the rolls.

About 2 hours before serving:

Remove dough from refrigerator; grease a 15-1/2 x 10-1/2" open
roasting pan. Cut dough into 30 equal pieces. Shape into balls and
place in pan. Cover with a towel; let rise in warm place until
doubled, about 1-1/2 hours.

Preheat oven to 425°F. Bake 15 to 20 minutes until golden brown.
Brush rolls with melted butter. Remove from pan and serve immediately.

* I used an electric hand mixer with beaters for this. If you've got a
stand mixer, obviously you should adapt the recipe to use it. IME,
mixing the dough is not difficult enough to require dough hooks or
paddles.

Recipe by The Good Housekeeping Cookbook, 1978

Posted by: Jill McQuown <j_mcquown@comcast.net>

Recipe FROM: <news:xBdTJ.134470$Tr18.54171@fx42.iad>,
<news:rec.food.cooking/1365621>

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