Saturday, December 14, 2013

Refrigerator Crescent Rolls

I was delighted to find this recipe for refrigerator rolls. We all love homemade rolls, especially my husband, but they can be so labor intensive when you are preparing a big meal. This recipe is sooooo easy and tasted really good! I made the dough early in the day, chilled the dough then shaped and baked off one pan immediately to see how they tasted. Yummy! I rolled out another pan, refrigerated them until mid afternoon, removed them 2 hrs before dinner and set them in a warm place to rise. They were wonderful! The remainder of the dough was rolled, shaped and frozen for Christmas dinner. I LOVE a make head recipe!


Yield: 3 dozen rolls

6 1/2 cups all-purpose flour
2 pkgs yeast
2 cups water
1/3 cup butter flavor shortening*
1/2 cup sugar
2 teaspoons salt
2 eggs

Measure 2 1/2 cups of the flour into a large mixer bowl. Add yeast; blend.
Combine water, shortening, sugar, and salt in a pan or microwave safe bowl. Heat until warm (120°-130°F), stirring constantly.
Add liquids to flour-yeast mixture. Add eggs. Beat 1 minute at low speed. Scrape down dough from sides of bowl. Beat 3 more minutes at high speed.
Switch to the dough hook, on low speed gradually add the remaining flour, add more or less as necessary flour to form a soft dough. Scrape down dough from sides of bowl.
Cover bowl first with wax paper, then with aluminum foil. Refrigerate no more than 3 days for best results. Punch down dough every 30 minutes for the first few hours until it is chilled, then once a day.
When ready to make rolls, divide the dough in to thirds. Refrigerator remaining dough until ready to shape.
To shape crescent rolls: Roll 1/3 of the dough into a 10-inch circle. Cut into 12 pie-shaped pieces. Brush with melted butter. Roll each piece of dough from the wide side toward the point, stretching the dough slightly as it is rolled. Place on baking sheet a little apart; curve ends.
Cover and let rise in warm place until doubled, 1 to 2 hours.
Bake dinner rolls on baking sheet 10 to 20 minutes, depending on size, in preheated 400°F oven.
Remove from pan and set on rack; brush with butter.

These are great for make ahead. Shape the rolls, place on a cookie sheet, freeze than place in freezer bag. When ready to use them, remove from freezer 5 hrs ahead of serving time. Place on baking sheets. Cover with cloth and set in warm place to rise.

*Can substitute half or all butter

**Use active dry yeast for this recipe. Instant yeast is not recommended for refrigerated dough.

To punch dough down, wet your hand and literally punch into the center of the bowl of dough!

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