ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Refrigerator Yeast Rolls

Yield 3 dozen.
Prep: 20 minutes Chill: 8 hours Rise: 45 minutes Bake: 10 minutes

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.)

  3. 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.

  4. 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.

Cooking Light The Lazy Gourmet