Sandwich Roll Recipe that does well refrigerated

Toast

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?

Profile picture for user BettyR

 

 

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.

 

Toast

Thank you, Betty.  I will certainly try these.

 

Gunnersbury