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Refrigerator Rolls
Soft, buttery refrigerator rolls are a classic addition to any dinner table. The yeasted dough comes together easily and rests in the fridge overnight, breaking up the prep work. This make-ahead method develops a rich flavor and yields an incredibly tender crumb. Serve these warm rolls straight from the oven at your next holiday feast or weekend family dinner. Brushing them with melted butter right after baking gives them a beautiful glossy finish.
Ingredients
- 1½ cups warm water (105° to 115°F)
- 2 packages active dry yeast
- 1 teaspoon plus ½ cup sugar
- ½ cup (1 stick) plus 2 tablespoons butter or margarine, softened
- 2 teaspoons salt about 6 cups all-purpose flour
- 1 large egg vegetable oil for brushing
Instructions
- 1Mix one-half cup of warm water with the yeast and one teaspoon of sugar in a large bowl. Let the mixture sit for about five minutes until it becomes foamy.
- 2Add the remaining one cup of warm water, one-half cup of softened butter, the rest of the sugar, the salt, and two and one-quarter cups of flour to the yeast mixture. Stir well to combine.
- 3Use a wooden spoon or a mixer on low speed to blend in the egg and three-quarters of a cup of flour. Beat the mixture for two minutes, scraping down the sides of the bowl often.
- 4Stir in another two and one-half cups of flour to form a soft dough.
- 5Transfer the dough to a lightly floured work surface. Knead for about 10 minutes until smooth and elastic, adding just enough of the remaining half-cup of flour to prevent sticking.
- 6Form the dough into a ball and place it in a large, greased bowl. Turn the dough over once to coat the top with grease. Cover the bowl loosely with plastic wrap and let it rise in a warm spot (80 to 85 degrees Fahrenheit) for about an hour and a half, or until doubled in size.
- 7Punch the dough down to deflate it, turn it over, and brush the surface lightly with oil. Cover the bowl tightly with greased plastic wrap and chill in the refrigerator overnight, or for up to 24 hours.
- 8If baking on the same day instead of chilling overnight, simply shape the punched-down dough into balls immediately. Let them rise for 45 minutes until doubled, then proceed to bake.
- 9About two and a half hours before you plan to serve, take the dough out of the refrigerator. Grease a deep 15.5 by 10.5-inch roasting pan. Divide the dough into 30 equal portions and roll each piece into a smooth ball.
- 10Arrange the dough balls in the prepared pan. Cover loosely and let them rise in a warm place for about an hour and a half, until they have doubled in size.
- 11Preheat your oven to 400 degrees Fahrenheit. Bake the rolls for 15 to 20 minutes, until they turn golden brown and sound hollow when you tap the bottoms. Melt the remaining two tablespoons of butter.
- 12Brush the melted butter over the hot rolls immediately after taking them out of the oven. Serve them warm.