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? Log in or register to post comments 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. Log in or register to post comments Thank you, Betty. I will certainly try these. Gunnersbury Log in or register to post comments 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. Log in or register to post comments They look beautiful. I am going to buy some barley malt syrup, which I have not used before. Thank you, Mr. Frost. Gunnersbury Log in or register to post comments The barley malt syrup is great stuff...it keeps (forever) in the refrigerator. Log in or register to post comments
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. Log in or register to post comments
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. Log in or register to post comments
They look beautiful. I am going to buy some barley malt syrup, which I have not used before. Thank you, Mr. Frost. Gunnersbury Log in or register to post comments
The barley malt syrup is great stuff...it keeps (forever) in the refrigerator. Log in or register to post comments
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.
Gunnersbury
The barley malt syrup is great stuff...it keeps (forever) in the refrigerator.