Directions: |
Directions:In large bowl, combine 1/2 c warm water, yeast and 1 tsp sugar, stir to dissolve.
Let stand until foamy abt 5 min. Stir in remaining 1 c warm water, 1/2 c butter, remaining sugar, salt and 2 1/4 c flour.
With wooden spoon or mixer at on low speed, gradually beat in egg and 3/4 c flour, continue beating 2 min. scraping bowl frequently with rubber spatula. Stir in 2 1/2 flour to make a soft dough.
Turn dough onto lightly floured surface and knead until smooth and elastic, abt 10 min, working in enough remaining 1/2 c flour to keep dough from sticking to surface.
Shape dough into a ball, placed in greased large bowl, turning dough to grease top. Cover loosely with plastic wrap and let rise in warm place (80 deg to 85 deg) until doubled in volume about 1 1/2 hrs.
Punch down and turn, brush lightly with oil. Cover bowl tightly with greased plastic wrap and refrigerate overnite or up to 24 hrs. (or if you like, after punching down dough, shape into rolls. Cover and let rise until doubles, abt 45 mins, bake)
About 2 1/2 hours before serving, remove dough from refrigerator. Grease 151/2 x 101/2 deep roasting pan. Cut into 30 equal pieces, shape into balls.
Place balls in prepared pan, cover and let rise in warm place until doubles about 11/2 hrs.
Meanwhile preheat over to 400 deg. Bake until golden and rolls sound hollow when lightly tapped on bottom, 15 to 20 mins.
Brush with melted butter. Serve warm |
This recipe for Refrigerator Rolls is from