EASY REFRIGERATOR ROLL DOUGH
The shape's the thing! From a basic dough you can enjoy a different roll every day of the week. And hot rolls have a way of making even the simplest of meals say, "I care"
Provided by Jean Romero
Categories Other Breads
Time 2h30m
Number Of Ingredients 7
Steps:
- 1. Dissolve yeast in warm water in large mixer bowl. Stir in sugar, shortening, egg, salt and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
- 2. Place dough in greased bowl; turn greased side up. Cover loosely with plastic wrap; refrigerate at least 2 hours or ready to use. (Dough can be kept up to 4 days in refrigerator at 45* or below. Keep covered.)
- 3. Punch down dough; divide, shape on lightly floured surface and let rise as directed below. Heat oven to 400*. Bake as directed.
- 4. SHAPINGS: Cheese Crescents. Using 1/4 of the dough, roll into 12-inch circle. Sprinkle the circle with 3 tab. grated Parmesan cheese or American cheese food. Cut into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls with points underneath on a lightly greased baking sheet; curve to form crescents. Cover; let rise in warm place until crescents are double, about 45 minutes. Bake until rolls are golden brown, about 12 minutes. 16 rolls
- 5. COBBLESTONE ROLLS Using 1/4 of the dough, shape bits into 1-inch balls, tucking edges under so they resemble mushroom caps. Place in lightly greased 8-inch round pan. Cover; let rise in warm place until double, about 1 hour. Brush on melted butter (about 1 tab.) over rolls. Bake until rolls are golden brown, about 15 minutes. 18 rolls
- 6. COCKTAIL BUNS Using all the dough, shape bits into 1-inch balls, tucking edges under so they resemble mushroom caps. Beat 1 egg yolk and 2 tab. water slightly and dip tops of balls into egg mixture, then into poppy seeds or sesame seeds. Place 1 inch apart on a lightly greased baking sheet. Cover; let rise in warm place until double, 1 to 1 1/2 hours. Bake until rolls are golden brown, about 10 minutes. yield about 5 dozen rolls
20 MINUTE ROLLS
These don't even have to rise before baking! Ideal if you are short on time and want fresh bread for dinner! Can be used to make rolls or a loaf of bread (I like to do round loafs on a cookie sheet). From http://craftykin.blogspot.ca/.
Provided by Jen in Victoria
Categories Breads
Time 25m
Yield 8 buns
Number Of Ingredients 7
Steps:
- Combine all ingredients in a stand mixer bowl and knead for 4 minutes.
- Shape for use as buns or loaf.
- Paint with oil or milk (if you can be bothered).
- Bake at 400 degrees (10-15 minutes for buns, 30-40 minutes for loaf).
Nutrition Facts : Calories 211.4, Fat 2.3, SaturatedFat 0.3, Sodium 316.6, Carbohydrate 41.5, Fiber 1.9, Sugar 4.8, Protein 5.8
REFRIGERATOR ROLLS
I use this dough as a substitute in recipes that call for frozen bread dough. I like to make things from scratch, including rolls.-Nick Welty, Smithville, Ohio
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, dissolve yeast in warm water. Add eggs, sugar, butter, salt and 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2 hours or up to 2 days. , Punch dough down and divide in half; shape each portion into 12 rolls. Place in two greased 9-in. round baking pans. Cover and let rise until nearly doubled, about 30 minutes. Bake at 350° for 20 minutes or until golden brown.
Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
OVERNIGHT REFRIGERATOR ROLLS
Homemade dinner rolls couldn't be tastier. Their buttery flavor makes them a heartwarming accompaniment to soups, salads and a variety of entrees.-Jennifer Kauffman Figueroa, Greenville, South Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 207mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
ENJOY NO-KNEAD, FRIDGE-FRIENDLY DOUGH HEALTHY BREAD-IN 5 MINUTES
Don't let the long directions throw you - This is so simple. This recipe was in our local paper and I made it today. To quote the article "Spend about 20 minutes making a large batch of refrigerator-friendly, no-knead bread dough that, following a standard rise, can keep up to two weeks.Each day, the desired amount of dough can be removed from the batch, shaped and baked (the basic recipe produces three to four small loaves). Total active time each day you bake is about 5 minutes." This was a HUGE hit with the kids. I love it because it's healthy and oh so easy. I've tried making bread before without great success. This recipe is a keeper. This recipe makes four 1 lb loaves; the dough can be kept in the fridge for 14 days! If you make it, I would love feedback on variations.
Provided by Zenmaria
Categories Yeast Breads
Time 23m
Yield 3-4 small loaves
Number Of Ingredients 5
Steps:
- In a 5-quart bowl, combine the yeast, water and salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly moist. It is not necessary to knead or continue mixing once the ingredients are wet. This will produce a loose and very wet dough.
- Cover with a lid (not airtight), or plastic wrap with several holes poked into it. Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours.
- After rising, the dough can be baked immediately, or tightly covered and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.
- To bake, prepare a pizza peel by sprinkling it with cornmeal. Alternatively, overturn a baking sheet and sprinkle it with cornmeal. This will prevent the bread from sticking when you transfer it to the oven.
- Uncover the dough and sprinkle the surface with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough (serrated knives are best). Recover the remaining dough in the bowl and refrigerate for baking at another time.
- Hold the mass of dough in your hands and add a little more flour as needed so it won't stick. Create a smooth ball of dough by gently pulling the sides down around to the bottom, rotating the dough as you go.
- While stretching, most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out during resting and baking. This shaping should take no more than 1 minute.
- Place the dough on the peel or overturned baking sheet. Allow the loaf to rest for about 40 minutes. It does not need to be covered. The bread may not rise much during this time; this is normal.
- Twenty minutes before baking, place a pizza stone on the center rack of the oven. If you don't have a baking stone, use another baking sheet. Remove any upper racks. Place a broiler pan on a rack below the pizza stone or on the floor of the oven. Preheat oven to 450°F.
- When the dough has rested for 40 minutes, dust the top liberally with flour, then use a serrated knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern into the top.
- Slide the loaf off the peel or overturned baking sheet and onto the baking stone. Quickly but carefully pour 1 cup of hot water into the broiler tray and close the oven door.
- Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Allow the bread to cool completely, preferably on a wire cooling rack.
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