This is a pretty simple and very tasty rolls recipe perfect for Thanksgiving. I originally got this recipe from my Mom and I believe she tore it out of Sunset magazine... but, I've changed the recipe a bit over the years. These are great for entertaining because you make them the night before, do a second rise and bake them off 30 minutes before dinner's ready (after the turkey's out on turkey day).
'Frigerator' Rolls
Ingredients:
- 3/4 package of active dry yeast (a whole package is a bit too active)
- 1/3 cup sugar
- 1 tsp. salt
- About 1/2 cup (1/4 pound) melted butter or margarine, cooled
- 2 large eggs
- about 5 cups AP flour
Note: For a shiny crust, beat 1 large egg yolk to blend with 1 tbsp. water. Brush mixture (an "egg wash") onto rolls right before baking.
Instructions:
- In a large bowl, sprinkle yeast over 1 and 1/2 cups warm (110°) water. Let stand until yeast is soft and active, about 5 minutes.
- Add sugar, salt, 1/2 cup butter, and eggs; beat to blend. Add 5 cups of flour and stir until well moistened. Cover with plastic wrap and chill for 4 hours or up to 4 days. (the slow rise in the refrigerator really makes the bread taste like dynamite)
- In bowl, punch down dough to expel air, then knead on a lightly floured board until smooth, about 1-2 minutes.
- Divide dough into 24 equal pieces. form each piece into a smooth ball. Arrange equally in 2 buttered 9" round cake pans. Cover lightly with plastic wrap and let rise until puffy, about 40 minutes (30 for higher altitudes).
- Bake in a 350° oven until golden brown, about 30 minutes (about 20 minutes in a convection oven).
- Serve rolls hot, warm or at room temperature (be sure to cover them as they cool or they will dry out).
Makes: 2 dozen rolls.
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