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Refrigerator Rolls
Two packages of active dry yeast, a stick-plus of softened butter, and about 6 cups of flour come together into a dough that cold-ferments overnight in the refrigerator — breaking the work across two days and deepening the flavor in the process. On baking day, the rolls proof at room temperature before going into the oven. A brush of melted butter straight out of the oven gives the tops a glossy, slightly rich finish. The recipe yields 30 rolls, making it well-suited for a holiday dinner or large gathering.
Equipment
- Oven
- Stand Mixer
- Baking sheet
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 5 minutes until it becomes foamy. This proofs the yeast so you're sure your dough will rise properly.
- 2Add the remaining 1 cup of warm water, one-half cup of softened butter, the remaining one-half cup of 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 2 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 1.5 hours, 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. This slow fermentation builds deeper flavor.
- 8About 2.5 hours before you're ready to bake, 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.
- 9Arrange the dough balls in the prepared pan. Cover loosely and let them rise in a warm place for about 1.5 hours, until they have doubled in size.
- 10Preheat 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.
- 11Melt the remaining 2 tablespoons of butter and brush it over the hot rolls immediately after taking them out of the oven.
Notes
- Same-day baking: If you'd prefer to skip the overnight chill, shape the dough into balls immediately after the first rise. Let them rise for 45 minutes until doubled, then bake as directed.
- Storage: Keep leftover rolls in an airtight container at room temperature for up to 3 days.
- Reheat: Warm leftover rolls in a 300 degree Fahrenheit oven for 5 to 10 minutes, or microwave them for 15 seconds wrapped in a damp paper towel.
- Make ahead: The dough can stay in the refrigerator for up to 24 hours before you need to shape and bake it.
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