Jill wrote:

> Refrigerator Rolls (from the Good Housekeeping Cookbook, 1978)
<snip>
> About 2 hours before serving:
> 4. Remove dough from refrigerator. Grease a 15X10 deep metal baking pan
> (I use an open roasting pan). Cut the dough into 30 equal pieces. Shape
> between your hands into balls and place them, sides touching, in the
> roasting pan. Cover with a towel and let rise in a warm place until
> doubled again (about 1-1/2 hours).
>
> 5. Preheat oven to 425F (218C) degrees. Bake the rolls for 15-20 minutes
> or until golden brown. Brush rolls with melted butter to glaze the tops.
> Carefully remove from the pan to a platter to serve.

Problem is, I'm going to need my oven for *other* things at that time.
(Alas! for my plebian single-oven life!)

I'm going to bake mixed-starter rolls early that morning. They're amazing,
easily the best bread I've ever tasted. The recipe is from _Baking With
Julia_; I'll post it when I get home from work. It takes two days to make
the bread, but the time is well spent.

Bob