Thanksgiving Baking: Rolls-Biscuits-Breads
I am making the rolls my mom has always made. They are soo good. They are also refrigerator rolls and I make two batches each holiday.
Mom's Refrigerator Rolls
1 c milk (in 2 cup glass measuring cup)
1/4 c butter
1 packet or 2-1/4 t yeast
1/4 c warm water
1/4 c sugar (I use about a tablespoon for mine, I don't like them sweet)
1 t salt
3-1/2 c bread flour (I use Lehi Roller Mills flour. I get it at Costco, but in a pinch I have used the Montana red wheat flour from Wal Mart. Just use the highest gluten flour you can find, or add some gluten, otherwise they are not as light.)
Put butter in milk and microwave until butter is about all melted - about a minute or two.
Add yeast to 1/4 c warm water and set aside.
(I use my food processor to make these, but you can use a stand mixer if you have it.)
Put milk mixture in processor or bowl for mixer. Add in sugar, salt and half of the flour and mix.
When blended, add the yeast and egg in and mix until blended.
Add the rest of the flour a cup at a time. I let my processor mix for a minute or so to knead it.
Let dough rest for 20 minutes before shaping.
Butter a 9 X 13 pan.
Shape into round rolls - I get a dozen out of this.
Put in buttered 9 X 13 pan. Cover with plastic wrap.
Refrigerate for at least 2 hours - I usually make these one night or two nights ahead of baking.
Take out of fridge, let rise a bit more, maybe an hour.
Bake at 400 degrees for 15 - 20 minutes.
This dough is fabulous for cinnamon rolls - I just add about 1/4 to 1/2 cup more sugar, let the dough rest, roll it out and spread with cinnamon sugar butter and then roll up and cut into a dozen rolls. Let rest in fridge overnight and remove from fridge, let rise a bit and bake them. (I serve these every Christmas morning!)