For whatever holiday you celebrate. From Good Housekeeping, 1979, a very
basic cookbook, nothing fancy. These rolls are easy and delicious and can
(should) be made ahead.

Refrigerator Rolls

6 to 6-1/2 c. all-purpose flour
1/2 c. sugar
2 tsp. salt
2 pkgs. Active dry yeast
1/2 c. butter, softened
2 c. hot water (120 degrees)
1 egg
vegetable oil

Early in the day or up to 1 week ahead:

In large bowl, combine 2-1/4 c. flour, sugar, salt and yeast. Add softened
butter and beat (use a mixer at low speed). Pour hot tap water into
mixture. Add egg. Increase mixer speed to medium and beat for 2 minutes,
occasionally scraping the bowl with a spatula. Beat in 3/4 c. flour or
enough to make a thick batter. Continue beating 2 minutes more, scraping
the bowl occasionally. With a spoon, stir in enough additional flour to
make a soft dough.

Turn the dough onto a lightly floured board and knead until smooth and
elastic, about 10 minutes. Shape into a ball and place in a large greased
bowl, turning to coat the dough. Cover with a towel and let rise in a warm
place until doubled, about 1-1/2 hours.

Punch dough down and fold it onto itself; turn dough and brush with oil.
Cover bowl tightly with plastic wrap and refrigerate, punching dough down
occasionally, until ready to use.

Ready to use? About 2 hours before serving:

Remove dough from refrigerator. Grease a 15X10 open roasting pan. Cut the
dough into 30 equal pieces. Roll into balls and place in pan. Cover with a
towel; let rise in warm place until doubled. They will fill up the pan, but
will make those great 'tear apart' rolls when done!

Preheat oven to 425 F. Bake for 15-20 minutes until golden brown. Brush
tops of rolls with melted butter. Remove from pan and serve
immediately. Makes 2-1/2 doz. rolls.

Jill

Jill wrote:

> These rolls are easy and delicious and can (should) be made ahead.
<snip>
> Remove from pan and serve immediately.

Don't "(should) be made ahead" and "serve immediately" contradict each
other?

Bob

"jmcquown" > wrote in message
...
> For whatever holiday you celebrate. From Good Housekeeping, 1979, a very
> basic cookbook, nothing fancy. These rolls are easy and delicious and can
> (should) be made ahead.
>
> Refrigerator Rolls
>
snip recipe
>
> Jill
Thanks, Jill. I'd been looking for a recipe like this.
Janet

In article >,
"Bob Terwilliger" > wrote:

> Jill wrote:
>
> > These rolls are easy and delicious and can (should) be made ahead.
> <snip>
> > Remove from pan and serve immediately.
>
> Don't "(should) be made ahead" and "serve immediately" contradict each
> other?
>
> Bob

I don't think so, Bob. From the recipe: "Early in the day or up to 1
week ahead:" That means you can make up the dough a week in advance of
baking and immediately eating the rolls. :-0) Pay attention! <g>
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Bob Terwilliger" > wrote:
>
>> Jill wrote:
>>
>> > These rolls are easy and delicious and can (should) be made ahead.
>> <snip>
>> > Remove from pan and serve immediately.
>>
>> Don't "(should) be made ahead" and "serve immediately" contradict each
>> other?
>>
>> Bob
>
> I don't think so, Bob. From the recipe: "Early in the day or up to 1
> week ahead:" That means you can make up the dough a week in advance of
> baking and immediately eating the rolls. :-0) Pay attention! <g>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
> 10-30-2009



Eggsactly! <G> Everyone seems to run their heads off around holidays.
These rolls, you can prepare the dough ahead of time then cut the dough,
roll it between your hands and pop them in the oven the day of whatever
'event' you have planned. They're delicious. BTW, I have successfully
freezed said dough for use even later.

Jill

On Dec 1, 8:00*am, "jmcquown" > wrote:
> For whatever holiday you celebrate. *From Good Housekeeping, 1979, a very
> basic cookbook, nothing fancy. *These rolls are easy and delicious and can
> (should) be made ahead.
>
> Refrigerator Rolls
>
> 6 to 6-1/2 c. all-purpose flour
> 1/2 c. sugar
> 2 tsp. salt
> 2 pkgs. Active dry yeast
> 1/2 c. butter, softened
> 2 c. hot water (120 degrees)
> 1 egg
> vegetable oil
>
> Early in the day or up to 1 week ahead:
>
> In large bowl, combine 2-1/4 c. flour, sugar, salt and yeast. *Add softened
> butter and beat (use a mixer at low speed). *Pour hot tap water into
> mixture. *Add egg. *Increase mixer speed to medium and beat for 2 minutes,
> occasionally scraping the bowl with a spatula. *Beat in 3/4 c. flour or
> enough to make a thick batter. *Continue beating 2 minutes more, scraping
> the bowl occasionally. *With a spoon, stir in enough additional flour to
> make a soft dough.
>
> Turn the dough onto a lightly floured board and knead until smooth and
> elastic, about 10 minutes. *Shape into a ball and place in a large greased
> bowl, turning to coat the dough. *Cover with a towel and let rise in a warm
> place until doubled, about 1-1/2 hours.
>
> Punch dough down and fold it onto itself; turn dough and brush with oil.
> Cover bowl tightly with plastic wrap and refrigerate, punching dough down
> occasionally, until ready to use.
>
> Ready to use? *About 2 hours before serving:
>
> Remove dough from refrigerator. *Grease a 15X10 open roasting pan. *Cut the
> dough into 30 equal pieces. *Roll into balls and place in pan. *Cover with a
> towel; let rise in warm place until doubled. *They will fill up the pan, but
> will make those great 'tear apart' rolls when done!
>
> Preheat oven to 425 F. *Bake for 15-20 minutes until golden brown. *Brush
> tops of rolls with melted butter. *Remove from pan and serve
> immediately. *Makes 2-1/2 doz. rolls.
>
> Jill

Could they be cut, formed, plopped in a baking pan, and THEN frozen
for later use? I like stuff as oven-ready as possible. Hate to have
guests watching every move I make.

Maybe I'll make a test batch today.

"Kalmia" > wrote in message
...
On Dec 1, 8:00 am, "jmcquown" > wrote:
> For whatever holiday you celebrate. From Good Housekeeping, 1979, a very
> basic cookbook, nothing fancy. These rolls are easy and delicious and can
> (should) be made ahead.
>
> Refrigerator Rolls
>
> 6 to 6-1/2 c. all-purpose flour
> 1/2 c. sugar
> 2 tsp. salt
> 2 pkgs. Active dry yeast
> 1/2 c. butter, softened
> 2 c. hot water (120 degrees)
> 1 egg
> vegetable oil
>
> Early in the day or up to 1 week ahead:
>
> In large bowl, combine 2-1/4 c. flour, sugar, salt and yeast. Add softened
> butter and beat (use a mixer at low speed). Pour hot tap water into
> mixture. Add egg. Increase mixer speed to medium and beat for 2 minutes,
> occasionally scraping the bowl with a spatula. Beat in 3/4 c. flour or
> enough to make a thick batter. Continue beating 2 minutes more, scraping
> the bowl occasionally. With a spoon, stir in enough additional flour to
> make a soft dough.
>
> Turn the dough onto a lightly floured board and knead until smooth and
> elastic, about 10 minutes. Shape into a ball and place in a large greased
> bowl, turning to coat the dough. Cover with a towel and let rise in a warm
> place until doubled, about 1-1/2 hours.
>
> Punch dough down and fold it onto itself; turn dough and brush with oil.
> Cover bowl tightly with plastic wrap and refrigerate, punching dough down
> occasionally, until ready to use.
>
> Ready to use? About 2 hours before serving:
>
> Remove dough from refrigerator. Grease a 15X10 open roasting pan. Cut the
> dough into 30 equal pieces. Roll into balls and place in pan. Cover with a
> towel; let rise in warm place until doubled. They will fill up the pan,
> but
> will make those great 'tear apart' rolls when done!
>
> Preheat oven to 425 F. Bake for 15-20 minutes until golden brown. Brush
> tops of rolls with melted butter. Remove from pan and serve
> immediately. Makes 2-1/2 doz. rolls.
>
> Jill

Could they be cut, formed, plopped in a baking pan, and THEN frozen
for later use? I like stuff as oven-ready as possible. Hate to have
guests watching every move I make.

Maybe I'll make a test batch today.


I have frozen them sucessfully pre-baking, yes.

Jill

On Tue, 1 Dec 2009 09:49:19 -0500, "jmcquown" >
wrote:

>Eggsactly! <G> Everyone seems to run their heads off around holidays.
>These rolls, you can prepare the dough ahead of time then cut the dough,
>roll it between your hands and pop them in the oven the day of whatever
>'event' you have planned. They're delicious. BTW, I have successfully
>freezed said dough for use even later.

I love dough that's gone through a slow rise in the refrigerator. I
tried freezing dough once or twice, but it didn't rise after it thawed
so I gave up on that concept.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Tue, 1 Dec 2009 09:49:19 -0500, "jmcquown" >
> wrote:
>
>>Eggsactly! <G> Everyone seems to run their heads off around holidays.
>>These rolls, you can prepare the dough ahead of time then cut the dough,
>>roll it between your hands and pop them in the oven the day of whatever
>>'event' you have planned. They're delicious. BTW, I have successfully
>>freezed said dough for use even later.
>
> I love dough that's gone through a slow rise in the refrigerator. I
> tried freezing dough once or twice, but it didn't rise after it thawed
> so I gave up on that concept.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.



You have to freeze it before the final rise. Ever seen frozen roll dough in
the supermarket? It's like that.

Jill

On Tue, 1 Dec 2009 18:11:02 -0500, "jmcquown" >
wrote:

>You have to freeze it before the final rise.

I know.

> Ever seen frozen roll dough in the supermarket? It's like that.

Supermarket dough does just fine for me, but my own dough died in the
freezer. I don't know why. I never have the need to make it in
advance, but I just thought it would be fun to try - and it didn't
work. In fact, they only rose about half of what they should have.
So, I make it the day I need it now. Did that on T'Day, in fact.

--
I love cooking with wine.
Sometimes I even put it in the food.

jmcquown wrote:
> "Kalmia" > wrote in message
> ...
> On Dec 1, 8:00 am, "jmcquown" > wrote:
>> For whatever holiday you celebrate. From Good Housekeeping, 1979, a very
>> basic cookbook, nothing fancy. These rolls are easy and delicious and can
>> (should) be made ahead.
>>
>> Refrigerator Rolls
>>
>> 6 to 6-1/2 c. all-purpose flour
>> 1/2 c. sugar
>> 2 tsp. salt
>> 2 pkgs. Active dry yeast
>> 1/2 c. butter, softened
>> 2 c. hot water (120 degrees)
>> 1 egg
>> vegetable oil
>>
>> Early in the day or up to 1 week ahead:
>>
>> In large bowl, combine 2-1/4 c. flour, sugar, salt and yeast. Add
>> softened
>> butter and beat (use a mixer at low speed). Pour hot tap water into
>> mixture. Add egg. Increase mixer speed to medium and beat for 2 minutes,
>> occasionally scraping the bowl with a spatula. Beat in 3/4 c. flour or
>> enough to make a thick batter. Continue beating 2 minutes more, scraping
>> the bowl occasionally. With a spoon, stir in enough additional flour to
>> make a soft dough.
>>
>> Turn the dough onto a lightly floured board and knead until smooth and
>> elastic, about 10 minutes. Shape into a ball and place in a large greased
>> bowl, turning to coat the dough. Cover with a towel and let rise in a
>> warm
>> place until doubled, about 1-1/2 hours.
>>
>> Punch dough down and fold it onto itself; turn dough and brush with oil.
>> Cover bowl tightly with plastic wrap and refrigerate, punching dough down
>> occasionally, until ready to use.
>>
>> Ready to use? About 2 hours before serving:
>>
>> Remove dough from refrigerator. Grease a 15X10 open roasting pan. Cut the
>> dough into 30 equal pieces. Roll into balls and place in pan. Cover
>> with a
>> towel; let rise in warm place until doubled. They will fill up the
>> pan, but
>> will make those great 'tear apart' rolls when done!
>>
>> Preheat oven to 425 F. Bake for 15-20 minutes until golden brown. Brush
>> tops of rolls with melted butter. Remove from pan and serve
>> immediately. Makes 2-1/2 doz. rolls.
>>
>> Jill
>
> Could they be cut, formed, plopped in a baking pan, and THEN frozen
> for later use? I like stuff as oven-ready as possible. Hate to have
> guests watching every move I make.
>
> Maybe I'll make a test batch today.
>
>
> I have frozen them sucessfully pre-baking, yes.
>
> Jill

Maybe you'll actually have a guest someday. Until then, why worry?

Rob