A few years ago while checking out food blogs I happened to see this recipe. These refrigerator rolls looked so light and fluffy, the perfect roll to serve with a special holiday dinner. I could envision leftover ham sandwiches using these soft, eggy rolls. Thanks to Cafe Johnsonia blog I added it to my recipe box and have been making them ever since.
Place the rolls on a parchment lined baking sheet and let rise until doubled in size.
Refrigerator Rolls
From Cafe Johnsonia blog
16 rolls
Ingredients
1 stick unsalted butter
1 cup milk – scant (whole or 2%)
1/4 cup sugar
3 eggs
3 cups flour
1 cup bread flour
1 tablespoon instant yeast
2 teaspoons salt
Preparation
Place butter, milk and sugar in a 4 cup measuring cup. Microwave for about 1 1/2 minutes until the butter is almost melted, the sugar dissolved, and the mixture is very hot to the touch (about 140 degrees).
In a large bowl whisk the eggs well. Slowly drizzle the hot milk mixture into the eggs while whisking continuously. The bowl and the eggs should be warm (110 degrees is the perfect temperature). If you are in need of a reliable kitchen thermometer I would suggest the Thermapen. It’s the best.
Place the flour and yeast in a bowl of an electric mixer fitted with a paddle attachment. Turn the mixer on low to evenly distribute the yeast. With the mixer running, add the liquids in a slow, steady stream. When all the liquid has been added, turn the mixer up to medium and let it run for 1 minute. Add the salt. Keep mixing for 2 – 3 minutes, or until the dough starts to form strong webs as it mixes.
Rub the inside of a very large bowl with oil. Place the finished dough in the bowl and cover with plastic wrap. Place dough in a warm, draft-free spot where it can rise.
When the dough has doubled in size (check after 1 hour) sprinkle it with 1 tablespoon of flour (no more) and punch it down. Wrap the bowl well with a few layers of plastic wrap. Refrigerate the dough until chilled, about 2 hours. The dough can be kept overnight and up to 5 days.
Once you are ready to bake the rolls, remove the dough from the refrigerator and place on a lightly floured surface. Cut the dough into equal pieces. You can make small rolls (24), medium rolls (16) or large rolls (12).
Roll the dough into a rough ball and place your finger in the center of the dough. Push your finger up from the bottom while using your other hand to form a round ball on the top. Squish the flaps on the underside together. The dough should be quite smooth and will get smoother once the rolls have risen.
Place the rolls on a baking sheet lined with parchment paper. Cover the rolls with a clean kitchen towel and let rise, until doubled in size. This usually takes at least 1 hour and depends on your climate and the temperature in your home.
Preheat your oven to 375 degrees. Brush the tops of the rolls with melted butter. Bake for about 10 – 15 minutes, until golden. Check rolls at the 10 minute mark so they do not over bake.
These rolls are soft, fluffy and tender. They freeze beautifully if you have leftovers or prefer to make them in advance of serving them.
***For lactose free rolls use lactose free milk and Earth Balance buttery sticks.
