Refrigerator Rolls

Updated at: Thu, 17 Aug 2023 13:04:11 GMT

Step 1

In a large bowl, combine yeast, 1 Tblsp sugar and warm water. If water is too cold the yeast won't thrive and if too hot it'll kill the yeast. For best results, use a big Tupperware bowl with fitting lid. The mixture should develop foam at the surface as you proceed to the next step. If it doesn't, something went wrong and you need to fix it or start again. The recipe is useless without functioning yeast.

Step 2

Scald milk to kill an enzyme and make it less sticky. This can be done by heating the milk in a saucepan on the stove or in the microwave until a slight film develops on the surface.

Step 3

Cut the cold butter into the hot milk and stir occasionally until the butter melts and the milk cools to lukewarm.

Step 4

Add the butter and milk mixture to the yeast mixture in the bowl only when the milk is no longer hot, so it doesn't kill the yeast.

Step 5

In a separate bowl, beat the eggs and 1/4 cup sugar, then add to the yeast mixture.

Step 6

Add flour and salt and stir only until combined.

Step 7

Cover with lid or plastic wrap and refrigerate for 8 hours or overnight.

Step 8

Remove dough from fridge and roll out on counter or breadboard generously sprinkled with flour until 3/4 inch thick.

Step 9

Cut out circles with wide mouth jar lid, rim of wide glass or similar cookie cutter. You determine how wide and how many rolls you want to end up with. Larger equals fewer rolls, of course. It helps to dip the ring or glass in flour before cutting so the dough doesn't stick.

Step 10

Stretch each circle a little, fold in half and press the edges together. For Ham & Cheese Bombs, add a rectangle of ham and cheese before folding in half and pressing the edges together. For Cheese Bombs, omit the ham.

Step 11

Once you've cut out all of the circles that will fit, knead the scraps of dough together briefly, roll out again and cut more. Continue until all of the dough is used.

Step 12

Set rolls on a greased cookie sheet and let the rolls rise until they become fat and puffy, about an hour, depending on how warm your kitchen is. If you need them to rise faster, set them in a warm place.

Step 13

Bake at 400 degrees F (375 if oven is too fast or elevation is above 2500 ft.) until golden brown on top, about 8-12 minutes.

Step 14

While the rolls are still hot, crayon butter on the tops. (To "crayon": Tear off the top half of the paper on a cold stick of butter. Hold the bottom of the stick, which is still covered in paper, and rub butter on the rolls like a huge crayon.)

Step 15

Follow instructions through cutting out and folding dough. Place rolls on baking sheet and freeze until solid. Seal rolls in plastic and return to freezer. To Thaw, put in fridge on greased baking sheets.

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