Great Aunt Helen's Refrigerated Rolls
One of my favorite sides for any holiday, but especially Thanksgiving. They make great turkey sandwiches, too, and it's hard to beat them for toast. Yes, I love these. The story of refrigerated rolls is an interesting one. Back when housewives existed, and they stayed home and cooked imagine the luxury of that! refrigerated rolls were a great time saver. Make the dough once a week. Each day, take out a enough for the dinner and let your rolls rise, bake them, and voila. The rich dough with high yeast and sugar content makes this a worthwhile shortcut.
- First part
- 10 ozs warm water
- 1-2 oz butter, unsalted
- 4 tbls white granulated sugar
- 1 egg
- 2 Â½ tsp salt
- Â½ oz dry yeast
- 8 ozs unbleached all purpose flour
- Second part
- 12 ozs unbleached all purpose flour
In a large bowl, mix all ingredients except the flour. Stir in the first part all-purpose flour. When it is well-mixed, add the second part flour. Stir and knead only until mixed. Do not over-mix or over knead.
Refrigerate overnight. (This dough may be prepared up to 1 week in advance and stored tightly covered in the refrigerator.)
To make the rolls, shape the dough in small balls. Use two or three balls per roll. Place in a greased muffin pan and let rise, covered, in a warm place, until doubled in size. Brush with milk and bake at 350Â° until golden brown.
For whole wheat rolls, substitute one-half whole wheat flour.