Refrigerator Whole Wheat Rolls And Bread Food

REFRIGERATOR ROLLS

Steps:

• Dissolve yeast in 1/2 cup of warm water and set aside for 15 minutes or so.
• In a large bowl, add hot water and shortening. Let set until shortening melts.
• Add sugar and salt.
• Let cool until tepid.
• Add beaten eggs.
• Add two c.
• flour and mix well.
• Add yeast mixture.
• Stir and continue adding flour until a soft dough is formed
• Turn out on floured board and knead until the dough is pliable.
• Generously oil a large bowl and place dough in it.
• Turn dough in bowl until coated w/ oil.
• Cover w/ lid or heavy plate.
• Refrigerate overnight or for several hours.
• When ready to use, punch dough down.
• Turn out on floured board and halve dough.
• You may make several styles of rolls with this.
• Cloverleaf rolls: Cut dough halve into three equal pieces.
• Cut the three pieces into 24 equal pieces.
• You have 72 pieces of dough.
• Grease 2 muffin tins (makes 24 rolls).
• Work dough into floured balls.
• Place three in each muffin tin.
• Brush with melted butter and let raise until doubled.
• Cook at 350F for 20 minutes or until golden brown and crusty.
• Brush w/ melted butter and serve.
• *These rolls may be made ahead, allowed to raise and frozen in muffin tins.
• Thaw for an hour and bake as usual.
• **These rolls may be cooked half way through, removed from oven, allowed to cool and are then frozen. When ready cook frozen for another 10-15 minutes until cooked through and browned.
• Thus ...A homemade version of"brown and serve".
• ***Dough will keep in fridge for two days.
• Keep punching it down.
• ****Dough makes great cinnamon buns or try Swedish tea ring which is filled w/ fruit of choice and cinnamon.

REFRIGERATOR WHOLE WHEAT ROLLS AND BREAD

Steps:

• Combine butter or margarine, brown sugar, salt, bran flakes and boiling water in a large bowl. Cover and let cool. Dissolve yeast in 1/2 cup warm water let set until foamy, 5 to 10 minutes. Add egg and beat with a whisk. Add yeast mixture to bran flake mixture, stirring well blend in half the flour and beat until smooth. Add remaining flour, 1/2 cup at a time, mixing well. Cover bowl tightly and store in refrigerator until ready to use, at least 3 hours but no more than 24 hours. Punch down dough place on a lightly-floured surface and knead 30 to 40 seconds. Divide dough in half cover unused portion with a bowl.For Rolls: Divide half of the dough into eight portions roll each into a ball and place in a greased 8-inch round pan. Cover and let rise in a warm place, free from drafts, until doubled, about 40 to 60 minutes. Bake in a preheated 400° F oven for 15 to 18 minutes.For Loaf: Shape half of the dough to fit a greased 9 x 5 x 3-inch loaf pan. Cover and let rise in a warm place, free from drafts, until doubled, about 60 to 90 minutes. Bake in a preheated 375° F oven for 40 to 50 minutes.

BREAD MACHINE WHOLE WHEAT ROLLS

Steps:

• Place the ingredients into the bread baking pan as recommended by your bread machine's manual. Use the DOUGH cycle setting.
• To hand shape the roll, once the dough cycle is complete remove the dough to a lightly floured cutting board. Divide the dough into 12 equal pieces and shape into balls. Place the rolls into greased muffin tins, brush lightly with melted butter or butter substitute. Cover with a piece of wax paper and a clean cloth and let rise in a warm place for about 15-20 minutes.
• Bake the rolls at 375°F for 15-20 minutes.
• Refrigerate leftovers.
• *NOTE: Here's a trick to measure the honey and molasses easily. By measuring the oil first, the oil coats the measuring utensil. Then when you measure out the honey and molasses the two ingredients slide off easily into the bread machine pan.

ENJOY NO-KNEAD, FRIDGE-FRIENDLY DOUGH HEALTHY BREAD-IN 5 MINUTES

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.

WHOLE WHEAT REFRIGERATOR ROLLS

Steps:

• Cream butter and sugar. Add yeast dissolved in water.
• Mix dry ingredients and add gradually.
• Beat well.
• Place in greased bowl, cover and put in refrigerator overnight.
• Bring to room temp 3-4 hours.
• Preheat oven to 400.
• Place in greased muffin tins or silicone 1/3 full and let rise till double.
• Bake 25 minutes.
• Dough will keep several days.