Refrigerator Rolls

By WheretheMagicHappens

Very dense, moist rolls. Extra large recipe that can be made up to a week ahead.

This recipe is adapted from "The Good Housekeeping Cookbook."

Ingredients

• 6-6 -1/2 cups Flour
• 1/2 cup Sugar
• 2 tsp Salt
• 2 pkg Active Dry Yeast
• 1/2 cup Butter
• 1 Egg
• Salad Oil for bowl

Details

Servings 30

Preparation

Step 1

Early in day or up to 1 week ahead:

In large bowl, combine 2-1/4 cups flour, sugar, salt and yeast; add butter. With mixer at low speed, gradually pour 2 cups hot tap water (120 to 130 degrees) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2-1/2 cups) to make a soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees) 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 of dough with fist, then pushing edges of dough into center. Turn dough over; brush with salad oil. Cover bowl tightly with plastic wrap and refrigerate, punching down dough occasionally, until ready to use.

About 2 hours before serving:

Remove dough from refrigerator; grese 15-1/2 by 10-1/2 open roasting pan. Cut dough into 30 equal pieces; shape into balls and place in pan. Cover with towel; let rise in warm place until doubled, about 1-1/2 hours. (Dough is doubled when one finger very lightly pressed against dough leaves a dent.)

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

Makes 2-1/2 dozen rolls.

Prehead oven