Refrigerator Yeast Rolls

recipe
Prep: 20 minutes Chill: 8 hours Rise: 45 minutes Bake: 10 minutes

Yield:

3 dozen.

Recipe from

Oxmoor House

Nutritional Information

Calories 111
Caloriesfromfat 17 %
Fat 2.1 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.2 g
Carbohydrate 19.5 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 104 mg
Calcium 0.0 mg

Ingredients

1 package active dry yeast
1/4 cup warm water (105° to 115°)
1/4 cup plus 2 tablespoons sugar, divided
1 3/4 cups skim milk
1/4 cup vegetable oil
1 1/2 teaspoons salt
6 cups plus 1 tablespoon bread flour, divided
Butter-flavored vegetable cooking spray

Preparation

Combine yeast, warm water, and 1 teaspoon sugar in a 1-cup liquid measuring cup; let stand 5 minutes. Combine remaining sugar, milk, oil, and salt in a small saucepan; cook over medium heat until sugar dissolves, stirring occasionally. Cool to 115°. Add yeast mixture to milk mixture, stirring well with a wire whisk.

Place 6 cups flour in a large bowl. Gradually add liquid mixture to flour, stirring to make a stiff dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Let stand at room temperature 10 minutes. Cover and refrigerate at least 8 hours. (Dough may remain in refrigerator up to 5 days.)

To make rolls, sprinkle remaining 1 tablespoon flour over work surface. Punch dough down; turn out onto floured surface, and knead 2 or 3 times. Divide dough into thirds. Working with 1 portion at a time, shape dough into 12 balls. Place balls in a 9-inch round cakepan coated with cooking spray. Repeat procedure with remaining portions of dough.

Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Bake at 400° for 10 to 12 minutes or until golden. Coat rolls lightly with cooking spray.

Note:

Cooking Light The Lazy Gourmet

January 1997
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