Does anyone have a favorite to share for a sandwich roll dough that could be made the night before, refrigerated (preferably, already made into individual roll shapes) to bake the next day?
This is a favorite recipe but you can't shape the rolls until the dough is cold because the dough is too soft to shape.
Refrigerator Rolls
2 cups milk – scalded and cooled
2 pkg. yeast
3 tablespoons sugar
2 1/2 teaspoons salt
2 tablespoons butter – melted
4 1/2 cups flour
Put 2 1/2 cups flour and the yeast in a large mixer bowl.
Mix warm milk, sugar, salt and melted butter together.
While beating flour, yeast mixture with a mixer slowly add warm milk mixture until well blended. Beat on high speed for 3 minutes.
Add one more cup of flour blend in, and then beat on high speed for 2 minutes.
Add last cup of flour and blend in by hand. Dough will still be very soft.
Cover bowl with plastic wrap and let rise in a warm place till more than double, about 45 minutes.
Stir down dough and beat vigorously by hand for 1 minute.
Recover and place in refrigerator overnight.
Shape cold dough and place in pan to rise until rolls are very light and fluffy.
Bake at 375° for 45 minutes or till done.
Thank you, Betty. I will certainly try these.
Gunnersbury
Here's another. Same as above though. Mix on day one. Form and bake following day(s).
http://bouillie.wordpress.com/2009/12/28/overnight-hoagie-rolls/
Looks promising though. Based on a Reinhart recipe, whose formulas make routinely excellent breads.
Also, some of the Artisan Breads in 5 minutes formulas can make rolls. They can be found online, eith searches.
They look beautiful. I am going to buy some barley malt syrup, which I have not used before. Thank you, Mr. Frost.
The barley malt syrup is great stuff...it keeps (forever) in the refrigerator.
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Rolls
This is a favorite recipe but you can't shape the rolls until the dough is cold because the dough is too soft to shape.
Refrigerator Rolls
2 cups milk – scalded and cooled
2 pkg. yeast
3 tablespoons sugar
2 1/2 teaspoons salt
2 tablespoons butter – melted
4 1/2 cups flour
Put 2 1/2 cups flour and the yeast in a large mixer bowl.
Mix warm milk, sugar, salt and melted butter together.
While beating flour, yeast mixture with a mixer slowly add warm milk mixture until well blended. Beat on high speed for 3 minutes.
Add one more cup of flour blend in, and then beat on high speed for 2 minutes.
Add last cup of flour and blend in by hand. Dough will still be very soft.
Cover bowl with plastic wrap and let rise in a warm place till more than double, about 45 minutes.
Stir down dough and beat vigorously by hand for 1 minute.
Recover and place in refrigerator overnight.
Shape cold dough and place in pan to rise until rolls are very light and fluffy.
Bake at 375° for 45 minutes or till done.
Rolls
Thank you, Betty. I will certainly try these.
Gunnersbury
Here's another. Same as above
Here's another. Same as above though. Mix on day one. Form and bake following day(s).
http://bouillie.wordpress.com/2009/12/28/overnight-hoagie-rolls/
Looks promising though. Based on a Reinhart recipe, whose formulas make routinely excellent breads.
Also, some of the Artisan Breads in 5 minutes formulas can make rolls. They can be found online, eith searches.
They look beautiful. I am
They look beautiful. I am going to buy some barley malt syrup, which I have not used before. Thank you, Mr. Frost.
Gunnersbury
barley malt syrup
The barley malt syrup is great stuff...it keeps (forever) in the refrigerator.