Post by chief_cook2 on Jul 17, 2003 8:02:01 GMT -6
No-knead refrigerator dough
Makes about 3 dozen rolls
1 cup hot milk
1/2 cup sugar
2 tablespoons salt
1/2 cup butter
2 envelopes yeast
3/4 cup warm water
1 egg, beaten
6 cups all-purpose flour
Melted butter
Add hot milk to sugar, salt and butter; cool to lukewarm.
Dissolve yeast in
warm water. Add to sugar mixture. Stir in egg and three cups
of the flour,
beating until smooth, about two minutes. Stir in remaining
three cups of
flour. Place in greased bowl large enough to accommodate
rising; brush top
of dough with melted butter; then cover airtight with
plastic wrap and
refrigerate overnight (see note).
To bake, punch dough down and pull off as much as needed.
Shape and bake as
directed in the following recipes.
Note: If you don't want to refrigerate the dough overnight,
place it in a
greased bowl, cover it loosely with plastic wrap or a damp
towel, and allow
to rise in a warm place until light and doubled in size,
about 45 to 60
minutes. Proceed as directed in the following recipes.
For plain rolls: After first rising, shape dough into rolls
and place on a
greased baking pan or in buttered muffin tins. Cover and let
rise in warm
place until doubled (30 to 45 minutes if unchilled, about
one hour if dough
has been refrigerated). Brush lightly with melted butter and
bake in
preheated 400-degree oven for about 15 minutes, or until
golden brown. For
cloverleaf rolls, dip one-inch balls in melted butter and
place three in
each muffin cup.
Makes about 3 dozen rolls
1 cup hot milk
1/2 cup sugar
2 tablespoons salt
1/2 cup butter
2 envelopes yeast
3/4 cup warm water
1 egg, beaten
6 cups all-purpose flour
Melted butter
Add hot milk to sugar, salt and butter; cool to lukewarm.
Dissolve yeast in
warm water. Add to sugar mixture. Stir in egg and three cups
of the flour,
beating until smooth, about two minutes. Stir in remaining
three cups of
flour. Place in greased bowl large enough to accommodate
rising; brush top
of dough with melted butter; then cover airtight with
plastic wrap and
refrigerate overnight (see note).
To bake, punch dough down and pull off as much as needed.
Shape and bake as
directed in the following recipes.
Note: If you don't want to refrigerate the dough overnight,
place it in a
greased bowl, cover it loosely with plastic wrap or a damp
towel, and allow
to rise in a warm place until light and doubled in size,
about 45 to 60
minutes. Proceed as directed in the following recipes.
For plain rolls: After first rising, shape dough into rolls
and place on a
greased baking pan or in buttered muffin tins. Cover and let
rise in warm
place until doubled (30 to 45 minutes if unchilled, about
one hour if dough
has been refrigerated). Brush lightly with melted butter and
bake in
preheated 400-degree oven for about 15 minutes, or until
golden brown. For
cloverleaf rolls, dip one-inch balls in melted butter and
place three in
each muffin cup.