NO KNEAD REFRIGERATOR ROLLS
Although these say no knead, I usually knead them just a little. I have been making these for years and everyone else probably has the same recipe. My daughter is now making them. Recipe out of blue recipe box.
Provided by deb baldwin
Categories Other Breads
Time 30m
Number Of Ingredients 8
Steps:
- 1. Dissolve yeast in warm water (wrist test)in a large bowl. Add sugar. Let yeast stand for 5 minutes or until it starts to bubble. Add salt, egg, buttermilk powder and melted butter (not to hot). Add 1/2 flour.
- 2. Beat the ingredients well. Gradually beat in the rest of the flour until smooth and starts to pull away from the side of bowl.
- 3. Remove dough ball to floured surface and knead the ball for a few minutes until it is smooth and sightly sticky. Put dough into a buttered bowl and turn to cover all sides. Cover with a damp cloth and place in refrigerator. Keep cloth damp. Punch down as needed.
- 4. About 2 hours before before dinner, cut off amount needed for rolls. Return the remainder back to refrigerator, covered with damp cloth. Form into large egg size rolls with buttered hands and place into a buttered baking dish or cookie sheet, cover with dry cloth and let rise (double) in a warm place for 2 hours.
- 5. Bake in a preheated oven at 400 degrees for 12 to 15 minutes. Pure convection: 375 degrees for 25 minutes or until lightly browned. Remove from oven and brush butter over top of rolls. This dough will keep for about a week in the refrigerator if you keep the cloth damp. The dough will have a better flavor after a day or two. I butter the dough really well and put into a gallon zip lock bag and seal. The dough will not dry out, but you will have to check it all the time to make sure that dough is punched down and does not get any bigger than the bag.
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