REFRIGERATED (3-DAY) BREAD DOUGH / BAKE 20 MINUTE ROLLS.

Refrigerated (3-Day) Bread Dough / Bake 20 minute rolls. image

Provided by Linda McCormick

Time 1h20m

Number Of Ingredients 8

Previous Next

1 3/4 c warm water
2 pkg active dry yeast
1/2 c granulated sugar
1 Tbsp salt
1 large egg (unbeaten)
1/4 c softened butter or margarine
6 c sifted all purpose flour
1 Tbsp melted margarine used on finished dough before storage

Steps:

1. Pour warm water into a large bowl. Sprinkle yeast over water. Add sugar and salt and gently stir to completely dissolve.
2. Add egg, soft margarine, and 3 c. flour. Beat until smooth.
3. Gradually add 1 c. flour beating hard, then work remaining 2 c. flour into dough by hand until soft and smooth.
4. Do not knead. Place dough into large bowl and top with 1 T. melted butter or margarine and cover completely with a double layer of saran wrap and refrigerate.
5. Grease a bowl that is 2 to 3 times larger than the amount of dough. Use butter, or margarine. Put the dough in the bowl. Slide dough over and turn upside down. The bread dough is now greased on top. Cover bowl
6. Let rise until double and punch down once before 1st use. Store refrigerated - then punch down ONCE A DAY or shape as much or as little of the dough into equal portions.
7. Let rise until doubled in greased baking pan the desired portions. Preheated 350 degree oven - 20 minute rolls. Remove from oven and brush tops with melted butter or margarine. This dough can be stored 3 days total before baking.